Make the cake:

1. Preheat oven to 350F or 180C. Line a 6-inch round cake pan with parchment paper.
2. Put the butter in a heatproof bowl set over a saucepan of simmering water. Scatter the chopped chocolate over the butter and let the ingredients melt slowly, stirring from time to time, then remove the bowl from the saucepan. (Otherwise, you could melt the butter and chocolate together in the microwave, which is what I did, but be careful not to burn the chocolate.)
3. Beat the eggs and sugar together until the mixture lightens in colour. Mix in the flour until incorporated, mix in the chocolate-butter mixture. Scrape batter into the cake pan.
4. Bake for about 20 minutes, rotating the pan halfway during the baking time. When the cake is done, the top will be dry and crinkly and a thin skewer or toothpick inserted in the centre will come out slightly moist or with just a few crumbs. Transfer the cake to a wire rack and let rest for 3 minutes, then run a table knife around the edges and unmold it unto the rack. Allow to cool to room temperature before decorating.

Make the cream cheese topping:

1. Click the link above for the recipe.

To decorate:

1. Frost the top of the cooled cake with the cream cheese topping. You don’t have to be too precise about it since you’ll be covering the entire surface with the cherries. Arrange the cherry halves in concentric circles starting from the outside in.
2. Serve immediately or refrigerate until ready to serve.