Method:
1. Preheat oven to 200°C fan-forced.
2. Melt the chocolate and butter in a heat proof bowl over a saucepan of simmering water, stir in the cherries, sugar and egg. Fold in the almonds and flour.
3. Lightly grease 1/2-cup capacity muffin or friand moulds. Spoon the batter into the moulds so they are three-quarters full. Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean. Stand in the moulds until firm enough to remove.
4. Dust with icing sugar and serve ice-cream.