1The day before you want to bake, tip the cherries into a bowl, pour over the Amaretto and leave to marinate for 24 hours.
2The next day, preheat the oven to 200°C, fan 180°C, gas 6. Grease and line a 31 x 21cm tin with baking paper. Strain the cherries. Melt the butter and dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until melted. Cool slightly.
3In a large bowl, whisk the eggs and sugar until pale, then stir into the melted chocolate until smooth. Stir in the flour, ground almonds and a large pinch of salt. Fold in the marinated cherries and pieces of milk chocolate.
4Scrape into the tin, scatter with almonds and bake for 25 minutes until just set. Cool, then cut into squares.