1 teaspoon crepe
1 cup brown sugar
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 teaspoon extract from cherries, divided
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup melted butter
3 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon butter
1/2 teaspoon lemon zest
1/2 cup brandy or vodka
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, stir brown sugar, crepe extract and vanilla until well blended. Combine the brown sugar, buttermilk, vanilla and cherries, beat mixture into crepe batter and fold into crepe batter. Spread batter into prepared pan.
In a separate large bowl, mix flour, baking powder, baking soda and salt. Make a well in the center and pour milk mixture into flour mixture along with remaining flour. Mix thoroughly. Spread mixture over crepe batter in pan, leaving 1/2 inch border. Place chocolate bar while batter is cooking, so that it sticks together.
Bake in preheated oven until toothpick inserted in center comes out clean, about 35 minutes. Remove from oven.
Remove saucepan from microwave-safe pan and pour crepe batter over it. Sprinkle with remaining lemon zest. Remove from oven. Let cool slightly, then chill cream cheese, butter and eggs in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Stir the brown sugar mixture into the crepe batter; mix well. Spread into prepared pan. Make sure there's not much liquid on bottom of pan. Bake for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean. Cool completely. Cool completely; dredge inside and out of pudding. Take pan off rack and frost top of pie with frosting.