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1
Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan.
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2
Stir over medium heat until sugar dissolves.
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3
Simmer until sauce thickens and is slightly reduced, about 10 minutes.
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4
Using slotted spoon, remove 1/4 cup cherries from sauce; drain well.
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5
Transfer to work surface and chop coarsely; reserve chopped cherries for cakes.
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6
Set aside cherry sauce.
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7
Butter two 3/4-cup ramekins or custard cups.
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8
Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend.
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9
Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth.
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10
Remove from heat; whisk in cocoa mixture.
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11
Whisk in egg yolks, then whole egg and flour.
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12
Fold in reserved 1/4 cup chopped cherries.
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13
Divide batter between prepared ramekins.
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14
(Sauce and cake batter can be made 1 day ahead.
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15
Cover separately; chill.)
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16
Preheat oven to 350F.
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17
Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
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18
Warm sauce over low heat.
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19
Cut around cakes to loosen; turn out onto plates.
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20
Spoon sauce alongside.
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21
Sift powdered sugar over; garnish with mint.
