Preheat oven to 350 degrees. Mix egg yolks, butter and sugar by hand or with mixer. Dissolve cocoa in boiling water and add to buter mixture.
Sift flour and salt together; add to wet mixture until incorporated. Add walnuts, vanilla and cherries. Beat egg whites until almost stiff, fold into mixture.
Pour into greased and floured mini-muffin tins. Bake 12 to 15 minutes (center should be slightly gooey). Cool slightly, remove from tins. Dust with confectioners' sugar while still warm.
Originally Submitted
10/27/2009
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