Preheat oven to 180C or 160C (fan) and line a brownie tray or 8 inch square cake tin, with baking parchment.

Add the chocolate to a large heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively melt in the microwave. Set aside to cool.

In a large mixing bowl, sift the plain flour, cocoa powder and bicarb of soda.

Add the muscovado and caster sugars to the melted chocolate and stir through.

Add the vanilla extract, coffee granules, buttermilk or soured milk to the melted chocolate and whisk together.

In a small bowl gently whisk the egg, then mix in the mayonnaise.

Add the egg and mayonnaise mixture to the melted chocolate mixture, and stir until well combined and is silky in texture.

Pour the chocolate mixture onto the plain flour mixture and fold in until well combined.

Fold in soaked cherries.

Pour brownie mixture into lined baking tin and spread evenly with a palette knife.

Bake for 25-30 minutes, or until a toothpick inserted comes out with a crumb. This should be moist but not sticky.

Leave to cool completely in the tin before cutting. Once cooled the brownies can be sliced if not being assembled.

Using a 6cm diameter, round pastry cutter, cut out 12 brownie rounds.

Fill a piping bag fitted with a 1cm french nozzle with the whipped double cream. The cream should be whipped so that it is stiff enough to be piped. Add a little vanilla extract and caster sugar to the cream when whipping to sweeten.

Pipe a ring of small stars around the top of half the brownie rounds.

Fill the centre of the piped ring with a teaspoon of black cherry compote or jam.

Place another brownie round on top of the piped cream and gently press down.

Pipe a second ring of cream stars around the top and fill with another teaspoon of compote or jam.

Pipe a large cream star on top of the compote and top with a fresh cherry.

Sprinkle with icing sugar.