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Add butter to a large mixing bowl.
Whisk in the sugar until combined followed by the yoghurt.
Add in the dry ingredients - mix until just combined.
Scoop out 6 portions of the dough and place into a greased jumbo muffin tin.
Gently indent the centres to make a well and then pop into the fridge for at least an hour for the dough to chill.
Beat the butter and sugar together until light and fluffy.
Whisk in the yoghurt and then fold in the dry ingredients.
Remove the cookie cups from the fridge and then place a tbsp of the frangipane into the bottom of each cup.
Heat the oven to 175 degrees C - fan oven.
Bake for 10-14 minutes, or until cooked through.
Remove from the oven and gently re-press a well into the centre of each.
Leave to cool completely.
Add a tbsp of cherry jam to each cookie cup and then cover with melted chocolate.
Pop back into the fridge until the chocolate has just set and then enjoy!