Preheat oven to 350 degrees and generously butter six 1/2-cup muffin
tins. In a small saucepan simmer cherries in liqueur, stirring, until
all liquid is evaporated and let nerveless. In a metal bowl over a
saucepan of simmering h2o, melt the chocolate and the butter,
stirring until tranquil. Remove the bowl from the heat and whisk in
granulated sugar and vanilla. Whisk in egg, one at a time, whisking
well after each joining. Add flour and saltiness, stirring until just
combined, and fold in cherries. Divide batter among muffin tins and
bake in middle of oven approximately 20 transactions, or until tester comes out
with crumbs adhering thereto. Turn cakes out onto a rack and poise.
Cakes keep at room temperature in an airtight container for 4 years.
Place a doily or thin strips of paper on a coat. Sift confectioner's
sugar or cocoa powder over cake and carefully remove stencil. Sift
sugar or cocoa over remaining cakes in same manner. This recipe
yields 6 niggling cakes.