Ingredients:

For the cake:

1 1/2 sticks (170g) unsalted butter, at room temperature
1 cup (200g) caster/white sugar
2 large eggs
1/2 tsp vanilla extract
1 tsp kirsch, optional – I didn’t use it
3.5 oz (100g) dark chocolate, melted and slightly cooled
2 1/4 cups (315g) plain/all-purpose flour
1/4 cup (25g) cocoa powder, sifted
2 tsp baking powder
Pinch of salt
1/2 cup (120ml) milk
2/3 cup (135g) tinned cherries, drained – sieve over a bowl and reserve the juice for later.

For the topping:

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