Ingredients:

20 canned Black Forest cherries, drained, pitted, and stems removed
20 Mokka-Bohnen (chocolate covered espresso beans)
20 medium-sized mint leaves, for garnish
Whipped cream, for garnish
Kirschwasser Coulis, for garnish (see recipe below)

Preparation:

Insert a chocolate-covered espresso bean into the center of each cherry. Place five mint leaves on the center of each serving plate in a star shape so that the points radiate outward from the center. Place one Chocolate-Seeded Black Forest Cherry atop the stem end of each mint leaf. Garnish with a dollop of whipped cream and a drizzle of the Kirschwasser Coulis.

Kirschwasser Coulis

Ingredients:

1 cup canned Black Forest cherries, drained, pitted, and stems removed
2 to 3 tablespoons superfine sugar
1 tablespoon Kirschwasser

Preparation:

Place the cherries and 2 tablespoons of the sugar in a food processor or blender and purée. Add more sugar, if necessary, and the Kirschwasser. Pass the puréed cherries through a fine mesh sieve to remove the skins. Place in a fine-nozzled squeeze bottle and store refrigerated for up to 5 days.