1/4 cup dried unsweetened cherries, roughly chopped
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In a medium bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt; set aside. In a small microwave-safe bowl, add chocolate and microwave on low for 1 minute. Stir and continue to microwave in 30-second intervals until fully melted.
In a separate medium bowl, cream butter and cane juice with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until well combined, about 30 seconds. Add chocolate and beat on low until just combined. Add flour mixture in 3 additions, beating on low and scraping down sides of bowl between each, until just combined. With a rubber spatula, fold in almonds and cherries.
With your hands, form 1 tbsp dough into a ball and place on baking sheet. Repeat with remaining dough, leaving 2 inches between each ball. With your fingers, lightly press down on each to flatten slightly. Bake for 8 to 10 minutes, until tops of cookies begin to crack. Remove from oven and let cool on baking sheets for 10 minutes.
It really doesn’t get any easier than this foil-packet cherry crumble! For the fastest prep, opt for frozen cherries, which are already pitted, and thaw them overnight in the fridge. Be sure to drain any cherry juices after thawing to keep your crumble from becoming soggy. We love the tangy taste of Greek yogurt, but if you prefer a sweeter topping, try vanilla ice cream or frozen yogurt.
The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.