Method
1 Drain cherries and discard syrup. Place cherries on kitchen paper-lined tray and pat dry.

2 Process butter and sugar in a blender for 20 seconds, or until well combined. Remove lid, add eggs, hazlenut meal, cream and honey.Place lid firmly on blender and process on high speed for about 20 seconds then scrape down sides. With lid on, process until batter is smooth.

3 Divide cherries evenly among four shallow ovenproof dishes (1-cup capacity). Place the dishes on an oven tray. Pour hazlenut mixture evenly over cherries.

4 Cook in a moderately slow oven (160C) for about 45 minutes, or until browned and set.

5 Serve warm desserts topped with a double thick cream. Sprinkle with cinnamon sugar.