Pre-heat your oven to 170°C/325°F/Gas Mark 3
Line a 2lb loaf tin with a grease proof liner.

In a large bowl cream together the sugar, butter & eggs with an electric mixer until light and fluffy. Add in the cinnamon and honey (use runny honey, blossom honey is best) and beat that in until fully incorporated.

Now fold in the ground almonds until well dispersed and then do the same with the sour cream and then the chocolate. Spoon the mixture into the loaf tin and spread it out evenly. Poke the cherries into the mixture, spreading them at random depths throughout the mixture.

Pop into the oven and bake for 45-60 minutes, until golden brown and a skewer comes out clean when poked into the middle.

Serve when cool. Slice it up at will - will keep for a couple of days in an airtight container.