3 oz. bittersweet chocolate, finely chopped
3 Tbs. unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt1 egg
1/3 cup sugar
1/2 tsp. vanilla extract
1/3 cup dried cherries
Preheat an oven to 325ºF. Grease a 6-well heart-shaped muffin baking pan.
In a small heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.
In a small bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined. Stir in the dried cherries.
Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.