CHOCOLATE Fudge WITH CHERRY

INGREDIENTS FOR CHOCOLATE CREAM:

500 ml 30% cream
200 g dark chocolate
3 tablespoons powdered sugar
2 teaspoons of gelatin
1/4 cup water
INGREDIENTS FOR CREAM CREAM:

400 ml 30% cream
100 g mascarpone cheese
2 tablespoons powdered sugar
2 teaspoons of gelatin
1/4 cup water
ADDITIONALLY:

2 boxes of butter biscuits
1 can of kajmak
2 tablespoons of cocoa to empty
approx. 400 g fresh or frozen cherries *
* cherries the day before you can pour a little alcohol

Form with dimensions 24 × 24 cm, lining with baking paper or foil. We place biscuits on the bottom, which can be gently soaked in water. We dissolve the chocolate over a water bath with 100 ml cream cream. Pour gelatin into water and leave to swell. Then heat for a while e.g. in the microwave. We leave it to cool.
Mix the cream to a stiff mass, add sifted powdered sugar and cooled chocolate. Mix for mixing. At the end mixing, gradually pouring gelatin and adding drained cherries. We put the bottom of the mold and cover with another layer of biscuits. Lubricate with kajmak, then biscuits.
We dissolve gelatin identically as above. Mix the cream with mascarpone into a thick cream. Then add sifted powdered sugar and pour in a small stream of gelatin. We lay out on biscuits and wrap in foil. We put in the fridge overnight. Sprinkle with cocoa before serving.