You're never too old for chocolate and cherries and the deliciousness that the combination entails. This recipe is simply divine. It's my adaptation/version of a recipe that originated from a beautiful cook book I once got for my birthday.
The better the ingrediants the nicer the finished product. For example I use organic butter and good quality dark chocolate in this recipe because you can taste the difference. If you use cheaper ingrediants it still tastes wonderful, just not quite as good. VARIATION: Substitute cherries for 200g frozen raspberries and the 200g dark chocolate chips that gets stirred through for 100g dark and 100g white chocolate (or just white if you like white chocolate).
You can use raspberries in this mix instead of cherries if you prefer, or if you can't buy tinned sour cherries from your supermarket. Use frozen rasperries so they don't disintergrate in the mix, and you may like to reduce the quantity to approximately half a cup (approx 150g) rather than the full 200g
turned out fantasticly gooey on the inside and wonderfully crispy on the outside very easy in terms of using up what i had in the cupboards i also added a few almond chips will definitely be making them again! - 26 Feb 2012 (Review from Allrecipes UK & Ireland)