From a recipe on the BBC Good Food website, but using dried cherries instead of glacé cherries which are less sweet and, I think, work better with chocolate.

Gooey chocolate and cherry biscuits

200 g unsalted butter, at room temperature

85 g light muscovado sugar

85 g golden caster sugar

1 egg

225 g self-raising flour

50g plain chocolate, 50-70% cocoa, roughly chopped

50g white chocolate, roughly chopped

85g dried cherries (ornatural colour glacé cherried) roughly chopped

Gooey chocolate and cherry biscuit

Heat oven to 190 °C/fan 170 °C/Gas Mark 5.

Makes about 40 biscuits of roughly 5 cm diameter

Line 2 baking trays with baking paper. (I make my biscuits small, so I use the two trays twice, waiting until the tray is cool before adding the second batch ).

Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and a little salt if required (I use no salt). Spoon nuggets of the mixture on to non-stick baking sheets, making sure sure they are spaced well apart as the cookies grow quite a bit during baking. (Raw dough can  be frozen.)

Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the baking trays for 5 mins, then move to a wire rack to complete cooling.