8 x 1-day old regular-sized croissants
680-gram jar pitted cherries, well drained
70 grams sliced almonds
100 grams butter, very soft but not melted
½ cup caster sugar
2 tablespoons brown sugar
2 tablespoons good-quality cocoa
70 grams ground almonds
2 large eggs, size 7
Grease a large flat baking tray and line with baking paper.
Preheat the oven to 170°C fan bake.
Filling: Stir the butter and both sugars together until smooth. Beat in the cocoa, almonds and eggs.
Using a bread knife, slice the croissants open like a book, leaving a “hinge” on one side so they’re not completely split in two.
Cut the cherries in half and place cut-side down on kitchen towels to remove excess moisture.
To assemble: Spread both cut sides of the croissant with a layer of the filling then top with cherries and close up.
Spread the top of each croissant with more filling, then scatter with sliced almonds. Place on the lined tray and chill for 20 minutes (and up to 24 hours) to firm up.
Bake for about 18–20 minutes or until the chocolate topping is set and the almonds are golden. Dust with icing sugar and serve slightly warm or at room temperature. Makes 8.