Chop the chocolate and melt it in a bainmarie, then add the sifted bitter cocoa. Heat the cream and add the melted chocolate, then whisk until the mix is well blended.
Pour into the pan, then add Amarena Fabbri cherries as desired, leaving them only half immersed in the batter.
Allow to firm in the refrigerator for at least 3 hours. Garnish with a little cocoa powder