Step 1

Grease the tin with a little butter OR line the base with baking parchment or a liner

Step 2

Cut the cherries into halves - no need to wash

Step 3

Put the fruit in a small bowl with the brandy and microwave on HIGH for 30 secondsStand for 5 minutesStir and microwave on HIGH for a further 30 seconds

Step 4

Crush the biscuits:Put the biscuits in a large bag. Beat with a rolling pin until the biscuits are in small pieces.Quite a lot of biscuit will be powdered and some will be in larger pieces – that is what you wantYou need some powder for the mixture to stick together so if in doubt, beat it again

Step 5

In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine

Step 6

Turn off the heat, add the crushed biscuits and cocoa and mix thoroughlyThe chocolate colour should be quite evenly distributed

Step 7

Add the fruit and any remaining liquor and mix carefully

Step 8

Press the mixture into the tin with the back of a spoon. Push it down firmlyTurn the spoon over and use its edge to tidy up the edges of the cake base

Step 9

Leave to cool in the fridge.

Step 10

When the base has cooled, tip it out of the tin and remove the liner

Step 11

Melt the chocolate in the microwave or over a saucepan of hot waterFor step-by-step instructions see How to Melt Chocolate

Step 12

When the chocolate is melted, pour over the base and spread evenly using a palette knife

Step 13

Leave to cool, then cut into squares.