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Line a couple of baking trays with baking paper.
Melt the chocolate in a bowl sitting over a pan of simmering water, or in a microwave on medium low for a few minutes.
Mix the flour, bicarb, salt and cocoa powder together and sift into another bowl.
Whisk the butter and sugar together until pale and fluffy looking, then add the eggs, one at a time, making sure the first one is mixed in well before adding the other.
Add the sifted dry ingredients, a little at a time, to ensure everything is well amalgamated.
Add the melted chocolate and mix in well.
Fold the sour cherries through the mixture and refrigerate for about 20 minutes.
Use a small ice cream scoop to put balls of the mixture on the baking tray.
Refrigerate the baking trays for about 30 minutes while heating the oven to 160℃/150℃ fan.
Bake in the oven for 15-20 minutes until looking cracked on top.
Remove and let them cool on the trays.