Chocolate Cherry Dacquoise

Directions

1. 1
   Preheat oven to 325°F. Grease 3 baking trays. Mark an 8 inch circle on 3 sheets of parchment paper. Place, upside down, on trays.
2. 2
   Combine ground almonds, 1/4 cup sugar and cornstarch in a small bowl.
3. 3
   Whip egg whites and cream of tartar to firm peaks. Gradually add remaining sugar, beating until dissolved between additions. Gently fold in ground almond mixture in 2 batches. Transfer to a piping bag fitted with a 1/2 inch plain tip. Pipe evenly in a spiral inside circles on each tray. Bake for 30 mins, or until dry to touch. Turn off oven and let meringues cool in oven with door ajar.
4. 4
   Meanwhile, to make the poached cherries, stir sugar and wine in a medium saucepan over medium heat, without boiling, until sugar dissolves. Add cherries and bring to a boil. Simmer, covered, for 10 mins, or until tender. Using a slotted spoon, transfer cherries to a heatproof bowl. Boil cherry liquid for 2 mins, or until thickened slightly. Pour over cherries and let cool to room temperature.
5. 5
   To make the chocolate cream, whip 1 1/4 cups heavy cream to soft peaks then fold into melted chocolate. Gently fold in remaining un-whipped cream.
6. 6
   Place 1 meringue disc on a serving plate. Spread 1/2 the chocolate cream over top then add 1/2 the poached cherries. Repeat layers, ending with a meringue disc. Cover and chill for 3 hours or overnight.