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1
Preheat the oven to 325u00b0F. Grease and line a deep 8-inch square baking pan with parchment paper, extending paper above 2 opposite sides for handles.
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2
Blend the sifted cocoa with 2 tbsp water in a large bowl until smooth. Stir in the chocolate, butter, brown sugar, ground almonds and egg yolks.
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3
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold into the chocolate mixture. Pour the mixture into the prepared pan.
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4
Bake for about 40 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
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5
Trim the cake to an 8-inch square. Cover and freeze the cake for 30 mins or until firm. Cut the cake into sixteen 2-inch squares.
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6
For the chocolate boxes, line a flat tray with parchment paper. Spread the chocolate into a 13-inch square. Let stand at room temperature until chocolate is set.
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7
Cut the chocolate to a 12-inch square, then cut the square into thirty-six 2-inch squares. Cut each square in half to give 72 rectangles. Refrigerate for 10 mins.
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8
Drain the cherries, reserving the syrup. Blend the cornstarch with 1 tbsp of the syrup in a small saucepan. Stir in the remaining syrup and 1 tbsp of the kirsch. Cook, stirring, until the mixture boils and thickens. Reduce the heat to low; simmer the cherry glaze, stirring, for 1 min. Cool.
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9
Combine the mascarpone, powdered sugar and remaining 1 tbsp kirsch in a medium bowl.
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10
Brush the edges of the cake squares with the jam. Press the chocolate rectangles onto the sides of the cakes. (You will have leftover chocolate rectangles.) Spoon the mascarpone mixture into the center of the cakes. Top with cherries and cherry glaze.
