1. Preheat the oven to 180°C and lightly grease a 12-hole muffin pan.
2. In a mixing bowl, beat the eggs using an electric beater, gradually adding 200 g caster sugar a little at a time until the mixture is thick and pale in colour. Add the vanilla extract and beat until combined.
3. Sift the cake flour, cocoa powder, baking powder and salt together and gently fold into the egg mixture. Add the melted butter and fold in thoroughly, taking care not to overmix. Pour the mixture into the prepared muffin pan and bake for 12–18 minutes, or until a skewer inserted into the middle of the cakes comes out clean.
4. Allow to stand in the pan for a few minutes, then loosen using a metal spatula and gently turn out onto a cooling rack. Cool for 15 mins.
5. Cut the cakes in half and sprinkle liberally with cherry brandy, if using
6. Beat the cream and remaining caster sugar until stiff and fold in the black cherries.
7. Spread each layer of cake with the cream, then sandwich together. Decorate the tops of the cakes with more cream, black cherries and mint leaves
8. Arrange on a cake stand, stacking some on top of each other to create height (use wooden skewers to secure them) and garnish with extra mint.