Preheat oven to 160°C (140°C fan-forced). Grease and line the bases
of a 12-hole Texas muffin pan (¾-cup/180ml capacity).

Melt the chocolate with water in a small saucepan over a low heat; cool
to room temperature.

Combine butter, sugar, eggs, sifted flour and cocoa powder, and almond meal with the cooled chocolate mixture in a large bowl of an electric mixer; beat on low speed until all ingredients have come together as a smooth batter.

Divide the mixture among the prepared muffin holes. Bake for about 25 minutes or until the cakes are cooked when tested. Cool completely in pans. Take care when removing them, as they're quite delicate. Refrigerating the cakes for an hour or so will help to firm them up.

Ganache
Meanwhile, combine the chocolate and cream in a small saucepan, stir over a low heat until melted. Let stand for 15 minutes or until the ganache begins to thicken a little.

To assemble, split each cake in half. Drizzle the bases with kirsch, then spread with whipped cream. Reserve 12 perfect cherries; halve the remaining cherries and remove the seeds. Top the cream with the halved cherries. Pop the tops of the cakes back in place.

Spread top of each cake with Ganache, then top with the reserved cherries.