Brandy Chocolate Cherry Teacakes

from "King Arthur Co."

3/4 cup semisweet or bittersweet chocolate, chips or chopped
6 tablespoons  unsalted butter
1/2 cup almond flour
1 1/2 tablespoons flour
pinch of ground cloves
1/2 teaspoon baking powder
1/2 cup dried sweet cherries
1/3 cup sugar
1 1/2 tablespoon brandy
3 large egg whites

Preheat oven to 300F. Grease a 24 well mini-muffin pan.
Gently heat the chocolate and butter together till just melted. Set them aside.
Process the dried cherries and sugar in a food processor until the cherries are finely chopped.
Stir together the almond flour, flour, cloves, and baking powder. Add the cherries and sugar, brandy, and egg whites. Mix to combine thoroughly. Stir in the chocolate mixture.
Distribute the mixture evenly in the pan. Bake the cakes for 25 minutes or until the top of one springs back when touched gently, and a toothpick comes out clean.
Cool for 5 minutes in the pan. Remove from pan to rack to cool.
Serve plain, or top with hard sauce, brandied cherries, ice cream, or simple whipped cream.