• 6 ounces bittersweet chocolate, chopped
  • 6 Tablespoons heavy whipping cream
  • 18 fresh cherries, pitted and chopped


  • Melt the chocolate and heavy cream and half of the cherries in the top of a double boiler over simmering water until smooth and warm, stirring occasionally
  • Add the remaining cherries and refrigerate,  stirring occasionally, until thick and spreadable, (about an hour)
  • Use ganache as filling for sandwiching chocolate chunk espresso cookies