Follow the pack instructions to make the jelly. When it's done, pour into the dish you'll be using, let it cool down and set before starting on the rest of the recipe.

Make the coffee and let it cool down in a shallow bowl.

Spoon the orange marmalade onto the jelly and spread evenly.

Soak the sponge fingers in the coffee. No more than a few seconds otherwise they will go too soft.

As you go along soaking the fingers, place them on top of the marmalade.

Mix the brown sugar, cream cheese and butter together. Use a mixer if necessary to make it smooth.

Spread the cream cheese over the sponge fingers evenly using a spatula.

Drain the cherries. Then in a bowl mix 2 spoonful of white sugar, 2 spoonfuls of cherry syrup and 1 tablespoon of cherry jam with the cherries.

Then spoon the black cherries over the cream cheese along with the syrup you just made.

Melt the chocolate in a bowl over boiling water (Bain marie method)

Once done drizzle over the cherries using a spoon.

Lastly, just before serving, shift the powdered sugar onto the dessert.