What you need
1¼ cups flour
¾ cup brown sugar
1 cup ground almonds
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
185g butter, chopped
1⁄3 cup cherry jam
680g jar sour cherries, drained
250g PHILADELPHIA Block Cream Cheese, softened
1⁄3 cup caster sugar
1 teaspoon finely grated orange rind
1. COMBINE the flour, brown sugar, almonds, cocoa, cinnamon and butter in a food processor and process until the mixture is crumbly but well combined. Press three quarters of the mixture into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Form the remaining mixture into a ball, wrap and chill for 30 minutes.
2. BAKE in a moderate oven 180°C for 20 minutes. Cool. Spread with jam and lay cherries over the top.
3. BEAT the PHILLY with the sugar and orange rind until smooth, then spread over the prepared base. Coarsely grate the remaining chilled dough over the top.
4. BAKE for a further 40–45 minutes. Cool completely in the pan. Slice and serve with cream.
Whatﾒs not to love about the sweet scent of baking drifting through the house on a cool day? Wow them at afternoon teatime with chocolate and cherries!