Recipe: Emelia Jackson's Black Forest brownie-cookie hybrid

Ingredients

• 240 g (8 ½ oz) good-quality dark chocolate (minimum 60%)
• 40 g (1 ½ oz) unsalted butter
• 2 eggs
• 150 g (5 ½ oz) caster sugar
• 30 g (1 oz) buckwheat flour
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 150 g (5 ½ oz) dark chocolate, chopped
• 500 ml (17 fl oz) thickened (whipping) cream
• 200 ml (7 fl oz) thick (double) cream
• 2 teaspoons vanilla bean paste
• 300 g (10 ½ oz) jar morello cherries, in their juice
• 75 g (2 ½ oz) caster sugar
• 1 teaspoon cornflour
• 2 tablespoons kirsch liqueur