Line a baking sheet or tray with baking parchment. Trace 10-12 circles onto the parchment using a 5cm biscuit cutter or cup, then flip the parchment over.

Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl isn’t touching the water. Or, melt in 20-second bursts in the microwave. Remove from the heat and leave to cool slightly.

Spoon the dark chocolate into the circle templates and smooth flat with the back of the spoon. Each circle should be about 5mm thick. Leave to cool completely.

Melt the white chocolate in the same way as you did the dark and leave to cool slightly. Dot teaspoons of the white chocolate over the top half of the dark chocolate circles. Use a cocktail stick to help it cover the top half of the circle, then gently push it towards the middle to create ‘drips’.

Decorate with two or three pieces of glacé cherry at the top. Leave to cool. Will keep for a week in an airtight container in a cool place.