Chocolate Cherry Dacquoise - cherry filling

Method

• To make the poached cherries, place the sugar and wine in a medium saucepan. Stir over medium heat, without boiling, until the sugar dissolves. Add the cherries and bring to a boil, then lower the heat and simmer, covered, for about 10 mins or until the cherries are tender. Using a slotted spoon, transfer the cherries from liquid to a medium heatproof bowl. Boil the cherry liquid, uncovered, for about 2 mins or until thickened slightly. Pour the liquid over the cherries in the bowl and cool to room temperature.
• Preheat the oven to 325°F. Mark a 8 inch circle on 3 sheets of parchment paper. Place the paper, upside down, on lightly greased oven trays.
• Combine the almonds with 1/4 cup of the sugar and cornstarch in a small bowl.
• Beat egg whites and cream of tartar in a large bowl with an electric mixer until firm peaks form. Gradually add 2 1/4 cups of sugar and beat until dissolved between additions. Gently fold in the almond mixture in two batches.
• Spoon the meringue mixture into a piping bag fitted with a plain 1/2 inch nozzle. Pipe the mixture evenly in a spiral inside the circles on each prepared tray. Bake for about 30 mins or until the meringue is dry to touch. Turn off the oven and leave the meringues to cool in the oven with door ajar.
• To make the chocolate cream, place the chocolate in a double boiler until the chocolate has melted. Remove from the heat and cool to room temperature. Whip 1 1/4 cups of the cream until soft peaks form. Fold the whipped cream into cooled chocolate in three batches, then gently fold in remaining the unwhipped cream - this will keep the chocolate cream soft.
• Place one meringue disc on a serving plate. Spread with half the chocolate cream, then top with half of the well-drained poached cherries. Repeat layers, ending with a meringue disc. Cover and refrigerate for at least 3 hours or overnight.
• To serve, dust with the sifted cocoa or powdered sugar and top with extra cherries, if desired.