Ingredients

• 4 ounces whole hazelnuts (3/4 cup)
• Butter, at room temperature, for greasing
• 2 tablespoons brandy
• 3 ounces dried cherries (1/2 cup)
• 3 ounces unsweetened chocolate, finely chopped (3/4 cup)
• 1 1/4 ounces bittersweet chocolate, finely chopped (1/4 cup)
• 1 cup plus 1/2 tablespoon all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2/3 cup honey
• 2/3 cup firmly packed light brown sugar
• 1/2 teaspoon cocoa powder

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Instructions

1. Special equipment: a 9-inch springform pan
2. Preheat the oven to 350 degrees F.
3. Spread the hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub the warm hazelnuts in a clean kitchen towel to remove the skins.
4. Reduce the oven temperature to 300 degrees F. Grease a 9-inch springform pan with butter, then fit with a circle of parchment paper, and brush the parchment with butter.
5. Combine the hazelnuts, brandy, cherries, unsweetened chocolate and bittersweet chocolate in a medium bowl. Sift 1 cup of the flour and 1/2 teaspoon of the cinnamon in another bowl.
6. Combine the honey and sugar in a saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the dried fruit mixture, stirring until combined. Fold in the flour and mix to combine. Pour into the prepared pan.
7. Use wet hands or a small metal spatula to press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon and the cocoa. Sift over the cake. Bake until set, about 30 minutes.
8. Cool and gently brush off the flour coating before serving.