First, preheat your oven to 190C/170C fan/Gas 5. Get your wee cases and bun tin out; it’s best not to be faffing around later on.
Weigh your eggs, shells and all. Remember the weight, then weigh the same of your flour, margarine and sugar. Crack in your eggs, add your cocoa and whisk everything together. You want to mix for around 30 seconds; it should get a little lighter in colour and texture. Don’t overmix.
Spoon a big teaspoon of your mix into each case, distributing it evenly between 12. Place in the oven and bake for 15-20 minutes, or until bouncy to touch.
Whilst the buns cool, make the icing. Basically, just beat together your butter and icing sugar until light and whipped-cream like. This is easier the softer the butter is. Once it’s done, set aside.
Make the jam – place 4 or 5 cherries, 3-4 teaspoons of icing sugar and a dash of water into a pan. Place it on a medium heat and keep stirring until you’ve got a lumpy, shiny goo. You might need to smoosh the cherries up with your spoon. When this is done, you’re ready to assemble.
Pipe a swirl of icing on top of each cake, then place a cherry on top. Finally, brush your cherry with some of the jam for a shine that lasts.
For those who like a bit of a kick to their cake, try dripping just a few drops of kirsch onto each bun. This will make each one a proper 70s throwback.