Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave.
In another bowl, whisk together the flour, sugar, orange zest, salt and eggs. Whisk in the melted chocolate mixture. Divide the batter among 4 large or 6 medium coffee cups.
Microwave for 50 seconds to 2 minutes on high, depending on the number of cakes, the power of your microwave and how molten you like your cakes. Let cool for 30 seconds. Top with the ice cream and cherries and serve.
Recipe courtesy of Michael Symon