Start by making your cherry compote. In a small pot, combine cherries, sugar, lemon juice, cornstarch, and water over medium heat

Simmer, stirring regularly, for 8-10 minutes until cherries soften, juices release, and the mixture thickens to a loose jam consistency. Remove from heat and let cool for 5 minutes

Spoon 1 tsp of cherry compote into 6 small mounds on a plate lined with parchment paper. Place in the freezer for 1 hour

Preheat oven to 425°F

Grease the middle 6 muffin cups generously with butter and dust with cocoa powder. Tap your pan gently with your hand to cover the bottoms and sides with the cocoa, before knocking out any excess from the pan

For your cake, in a bowl, add your chocolate and butter. Place in the microwave, stirring every 10 seconds, until smooth. Set aside to cool slightly

In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thick (about 2 minutes). Stir in the melted chocolate mixture and vanilla

Sift in flour and salt. Fold in gently until combined

Spoon about 1 tablespoon of batter into each prepared muffin cup

Place 1 frozen cherry compote mound in the center of each. Cover with remaining batter until muffin cups are about ¾ full. Work quickly to fill your cups at this stage; if you wait too long, the batter may start to separate. If it does, use a spatula to gently fold it back together

Bake for 10 minutes. The edges will be set, but the centers will be slightly jiggly

Let rest in the tin for 1 minute, then run a knife along the edges of each cake to loosen

Place a platter over your muffin tins and invert your cakes onto your plate

Serve immediately, dusted with powdered sugar or topped with a few fresh cherries