Special equipment: a 9-inch springform pan
Preheat the oven to 350 degrees F.
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.
Reduce the oven temperature to 300 degrees F. Grease
a 9-inch springform pan
, then fit with a circle of parchment paper, and brush the parchment with butter.
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.
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.
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.
Cool and gently brush off the flour coating before serving.