In a saucepan, combine the dry ingredients, add the milk and chocolate, and bring to a boil. Lower the heat and cook, stiring constantly until thickened.Lightly beat the egg yolks and add slowly to the custard, stirring over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to room temperature. Lastly, whip half cup of the cream and fold into the pudding mixture with the cherries.(cherries cut into quarters). Serve topped with the remaining 1 cup of cream whipped with the powdered sugar, and garnish with the grated chocolate.From -Chocolate Crazy"Miss Grimble" Sylvia Hirsch