rinsed, stemmed & pitted PREHEAT THE OVEN TO 180ºC and set a rack in the middle level. For the batter, cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Beat the butter with half the sugar until soft and light, beat in the chocolate, then the yolks, one at a time. Beat in the kirsch. Combine the almonds and crumbs and stir in. Fold in the cherries. Beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a firm peak. Stir quarter of the whites into the batter, then fold in the rest with a rubber spatula. Pour the batter into a buttered and floured 2 litre gratin dish or other baking dish. Bake the pudding about 30 minutes, or until it is well puffed. Serve the pudding immediately, or allow it to cool slightly and serve it warm or at room temperature.