Christmas pudding truffles

Process the cake in a food processor until fine crumbs form.

Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Add the melted chocolate and brandy to the cake crumbs and process until well combined.

Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into a ball. Place on the prepared tray. Repeat with remaining cake mixture. Place in the fridge for 30 minutes or until firm.

Meanwhile, place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.

Line a tray with non-stick baking paper. Spoon the melted white chocolate into a piping bag or a small sealable plastic bag (if using a plastic bag, cut 1 corner from the bag to make a small hole). Drizzle over each truffle. Top with the cherry.