Preheat the oven to 180°C (350°F).

Line two large baking trays with baking paper.

Beat the butter, sugar and vanilla in an electric mixer fitted with the paddle attachment (or use a mixing bowl and wooden spoon) until pale and fluffy.

Add the egg, scrape down the side of the bowl, then beat again until combined.

Fold in the flour, cocoa, baking powder and salt, followed by the chocolate and the dried sour cherries.

Roll 1 tablespoon of the mixture into a ball and place it on one of the trays.

Repeat with the remaining mixture.

Gently press down on each biscuit with the back of a fork to flatten it a little.

(Pop any remaining mixture in the fridge until you’re ready to cook a second batch, if needed.

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Bake for about 15 minutes or until the biscuits have risen slightly and are firm to the touch.

Transfer to a wire rack to cool completely before storing in an airtight container.