Melt dark chocolate, butter and milk using a double boiler method: simmer water in a pot and place a metal bowl on top (it shouldn’t touch the water, just the steam). Add the chocolate, butter and milk to the pot, stirring occasionally until fully melted and shiny.Alternatively, you can melt it in a microwaveable bowl for 20 seconds at a time, stirring each time, until fully melted.
Let the chocolate mixture cool down while you go on to the next steps.
Mix flour, baking powder, baking soda, brown sugar and cocoa powder in a large bowl.
Add Greek yogurt, kirsch/cherry brandy, beaten eggs and the melted chocolate mixture. Mix with a whisk until combined. Fold in the cherries.
Plug in the cake pop maker to preheat (there should be an indicator light to let you know when it’s ready).
Transfer batter to a piping bag and fill the cake pop maker holes, or simply use a teaspoon to fill them (careful not to overfill the cavities).
Close the lid and bake each batch for 3-4 minutes. You’ll know they are ready once you insert a toothpick into the center and it comes out dry. Let cool as you prepare the coating.
Melt the white chocolate with the coconut oil in a deep bowl (again using a double boiler method or microwave). The coconut oil is optional; it thins the chocolate out, making it easier to coat the cake balls.
Coat each cake ball with the melted white chocolate by dipping them in the chocolate with a fork or spoon, and tapping the excess chocolate off. Then, place them on a wax paper-lined baking sheet and let them cool at room temperature or in the refrigerator for around 1 hour, or until chocolate is set.
Once they are solid, serve on a plate topped with the shaved chocolate curls, whipped cream and extra maraschino cherries.
Notes
These cake pops are intended for adults, as they contain alcohol. Do not serve them to children. You can swap the 'Kirschwasser or cherry brandy' for maraschino cherry juice to make them non-alcoholic.