Ingredients

• 6 ounces bittersweet chocolate, chopped
• 6 Tablespoons heavy whipping cream
• 18 fresh cherries, pitted and chopped

Directions

• Melt the chocolate and heavy cream and half of the cherries in the top of a double boiler over simmering water until smooth and warm, stirring occasionally
• Add the remaining cherries and refrigerate,  stirring occasionally, until thick and spreadable, (about an hour)
• Use ganache as filling for sandwiching chocolate chunk espresso cookies