Grease your chosen tin well (you may get 8 friands if you use a muffin pan). Preheat the oven to 180° C.

Now sift or whisk together the ground almonds, cocoa powder, flour and icing sugar.

Stir in the chopped chocolate and cherries, whisked egg whites and when just about incorporated, stir in the butter. Ensure there are no lumps of flour remaining.

Scoop equally into the prepared tin – I use a medium sized ice cream scoop like for muffins or cupcakes.

Bake for 25-30 minutes in the centre of the oven until risen and the cakes spring back to the touch.

Cool for 5 minutes before removing from the pan and cooling fully on the rack. Dust with cocoa to serve.