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Prepare Chocolate Dipped Cherries:
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Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
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FOR CAKES:
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Heat oven to 400 degrees F (200 degrees C).
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Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
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Sprinkle inside of each with some of the 1 tablespoon sugar.
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Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
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Melt butter in medium saucepan.
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Remove from heat.
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Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
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Whisk in flour just until combined, set aside.
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Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
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Beat in chocolate mixture on medium speed.
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Pour about 1/4 cup into each prepared dish.
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Sprinkle chopped cherries evenly over each.
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Carefully pour remaining chocolate mixture into each dish.
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Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
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Let stand in dishes 3 minutes.
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Loosen sides of each and invert onto serving plates.
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Serve warm topped with whipped cream and a Chocolate Dipped Cherry.
