tinned or preserved cherries in juice 400g,
(make sure they are pitted)
dried sour cherries 100g,
golden caster sugar 180g
plain flour 175g
ground almonds 75g
baking powder 1.5 tsp
soft cheese 150g
Drain the cherry juice into a bowl, add the dried soured cherry pieces and leave them to soak for 30 minutes.
Roughly chop the tinned cherries reserving 8 whole ones.
Heat the oven to 200C/fan 180C/gas 6. Beat the butter and sugar until they are light and uffy, then beat in the eggs one at a time, followed by the our, almonds and baking powder.
Drain the soured cherry pieces (keeping the juice) and stir these in followed by the chopped tinned cherries.
Divide the mix between 16 muffin holes lined with muffin cases or squares of baking parchment. Bake for 25 minutes until they are risen and golden on top, then cool.
To make the frosting, put the remaining juice in a pan and bubble until you have thick syrup.
Beat the butter, then beat in the soft cheese until smooth, followed by the icing sugar (if it gets too warm at this point just chill it in the fridge until it thickens).
Spoon the frosting into a bag fitted with a star nozzle. Poke a skewer or skinny end of a spoon carefully down one side to make a trough and pour in the cherry syrup. Pipe the frosting onto the cakes in a swirl and finish the top of each with half a cherry.