1/4 cup heavy cream
2 cups unsweetened cocoa powder
1/3 cup milk
2 tablespoons unsweetened cocoa powder
2 teaspoons water
6 chocolate eggs
Preheat oven to 350 degrees F (175 degrees C). Cream together cream cheese and 2 tablespoons cocoa powder. Beat in milk, cocoa and water. Add 3/4 cup chocolate eggs to creme, becoming speedy while mixing.
Divide chocolate batter into 4 portions, 1/2 cup each. Spread 4 portions of the chocolate cream cheese mixture in each of 4 portions of a small glass baking dish. Top each one with 3/4 cup fruit preserves and 3/4 cup dry vermouth.
Bake in preheated oven for 16 to 18 minutes, until evenly browned. cut in chocolate and cherries onto prepared baking sheet at once to keep from burning.