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1
Preheat oven to 325 degrees F. In a small heavy saucepan, cook and stir 1/2 cup of the half-and-half and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips over low heat just until chocolate is melted.
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2
Gradually whisk in the remaining 1 1/4 cups half-and-half.
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3
Bring to simmering.
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4
Remove from heat.
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5
Meanwhile, in a medium bowl, whisk together egg yolks, the 1/3 cup sugar, kirsch or vanilla, and salt just until combined.
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6
Slowly whisk hot chocolate mixture into egg mixture.
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7
Place six 5- to 6-ounce broiler-proof ramekins in a 3-quart rectangular baking dish.
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8
Divide cherries and the chocolate mixture evenly among ramekins.
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9
Place baking dish on oven rack.
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10
Pour enough boiling water into baking dish to reach halfway up sides of ramekins.
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11
Bake for 35 to 40 minutes or until mixture is set (centers will shake slightly).
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12
Carefully remove ramekins from water; cool on a wire rack for 30 minutes.
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13
Cover and chill for at least 2 hours or up to 24 hours.
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14
Let custards stand at room temperature for 20 minutes.
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15
Sprinkle tops of custards with the 2 tablespoons sugar.
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16
Using a culinary blow torch, heat until sugar is melted.
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17
(Or, if you don't have a torch, broil 3 to 4 inches from the heat for 4 to 5 minutes or just until sugar begins to melt; watch carefully so the sugar does not burn).
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18
Serve immediately.
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19
If desired, top with a dollop of whipped cream.
