Preheat your oven to 170° (150° in a fan assisted oven), 325F, or gas mark 3.

Melt your moon chocolate, cocoa and butter in a saucepan.

Once melted, take off the great and allow to cool slightly.

Beat together your sugar and eggs until fluffy (about 3 minutes).

Combine this with your chocolate mixture, and then sieve in the flour.

Once fully combined, fold in the white chocolate chunks and deseeded cherries.

Divide between 12 cupcake cases - I like to use silicone muffin trays.

Wrap foil around the stem of each cherry, and submerge the fruit in each brownie.

(Make sure you tell the puerile eating them that there is a whole cherry in each one! Alternatively, you could decorate each one with a stalk instead, and bypass the while cherry entirely).

Bake for approximately 20-25 minutes.

Enjoy hot or cold - but don't keep them for much longer than 24 hours as they have fresh fruit in.