Dark Chocolate Cherry Cordials

Some of my best local customers wiped me out of my cherry cordials including the seconds. My brother wanted some and I was low, so I decided to make them. I only make them with the Arriba, which I love. It makes a great and beautiful shell while being bitter enough to stand up to the sweetness of the cordial, which, in my opinion is not that sweet. It's a lovely combination. Try it. I also use the Arriba with the Tamerind and honey chocolate I make.

Anyway, I have some freshly made dark chocolate cherry cordials. First come, first served.