Break the chocolate into pieces if necessary and place in a bowl. Set aside.
Place the milk and the cream in a saucepan and bring to the boil.
Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and whisk to incorporate fully. Pour the mixture back into the saucepan and cook over a low heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.
Once cooked, pass the liquid through a sieve onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Place a tablespoon of the cherries in the bottom of each ramekin and add a little of the kirsch.
Pour the chocolate cream into ramekins and then place in the fridge to set for at least 45 minutes.
«Serve with a shortbread biscuit or a fresh financier. When using chocolate for this recipe a dark high cocoa solid content is better for its richer slightly bitter flavour.»