2/3 c. Granulated Sugar
3/4 c. Butter
1/2 c. Unsweetened Cocoa
1/4 c. Heavy Cream, not half & half
1 1/2 tsp. Vanilla
1/4 c. Flour
2 Eggs
2 Egg Yolks
1/2 c. Maraschino Cherries, chopped

Melt butter in saucepan over low heat.
Remove from heat and whisk in cocoa, half of the sugar, cream and vanilla.
Mix in flour just until moistened.
In mixing bowl beat eggs, egg yolks and remaining sugar.
Beat approximately 5 minutes until thick and lemon colored.
Add chocolate mixture and beat until blended.
Butter or spray with cooking oil, 6-6 ounce custard cups.
Sprinkle inside of each greased cup with sugar to coat bottom and sides.
Set custard cups in a 9″ x 13″ pan.
Pour 1/4 cup of batter into each custard cup.
Sprinkle with chopped cherries.
Pour remaining batter over top of cherries.
Bake 12-15 minutes at 400°F. until tops of cakes look dry
Let stand 3 minutes.
Run a knife or spatula around edges to loosen.
Invert onto individual serving plates.
Serve with whipped cream.