Molten Chocolate Cherry Cakes

• 1 package (12 ounces) frozen pitted dark sweet cherries, thawed, undrained
• 3/4 cup sugar, divided
• 1/4 cup cherry brandy
• 1 teaspoon ground cinnamon
• 3/4 cup butter, cubed
• 3 ounces bittersweet chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 3 large eggs, room temperature
• 6 large egg yolks, room temperature
• 6 tablespoons baking cocoa
• 2 teaspoons all-purpose flour
• Confectioners' sugar

1. Preheat oven to 350u0b0. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside.
2. In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries.
3. Transfer to 6 greased 6-oz. ramekins or custard cups. Place ramekins on a
4. . Bake until a thermometer inserted in the center reads 160u0b0 and sides of cakes are set, 15-17 minutes.
5. Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.

sweet cherries, sugar, cherry brandy, ground cinnamon, butter, bittersweet chocolate, semisweet chocolate, eggs, egg yolks, baking cocoa, flour, confectioners

Taken from www.tasteofhome.com/recipes/molten-chocolate-cherry-cakes/ (may not work)