Cover blind baked pastry cases with fresh stoned, halved cherries. Melt chocolate and butter together in a bowl over a pot of simmering water. Whisk eggs, yolks and sugar together until pale and doubled in volume. Fold through chocolate butter mixture. Pour over cherries and bake in oven at 170°C for 20 minutes. Allow to cool completely before serving.
Mix dry ingredients together until it resembles breadcrumbs. Add egg and mix to a paste. Wrap in cling film and refrigerate for min. 6 hours before using. Blind bake pastry in large pie dish or individual tart tins.