Cherry crumble with dark chocolate and almonds

Let the cherries thaw. Preheat the oven to 220°C. Chop the chocolate finely.

In a saucepan, melt 70 g of butter over medium heat, add the cherries, cinnamon, and cane sugar. Cook for 4 minutes, stirring frequently.

Then reduce the heat to one-third, and stir in the chopped chocolate and sliced almonds. Once the chocolate has melted, add the crushed ladyfingers and brandy. Mix thoroughly, then remove from heat. Fill heat-resistant baking dishes two-thirds full with the mixture.