Preheat the oven to 170 degrees C. Line a 12 cup muffin tin with paper muffin cases.
Drain the cherries reserving the syrup. Take 125g of cherries and 1/2 of the syrup and process in a food processor until smooth. Cut the remaining cherries in half and reserve. Discard the remaining syrup or reserve for another use.
Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat stir until chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.
Once cooled whisk in sifted flours and cocoa; then the egg.
Divide the mixture evenly between the muffin cases. You will probably find that you fill the cases close to the top, don't worry they don't rise a lot.
Bake for 40-45 minutes until firm to touch. Allow to cool.