Line two baking sheets with non-stick silpat baking mats and preheat your oven to 375 F.

Put the chocolate and butter into a bowl (microwave safe) and microwave at 50-70% power for 1 minute. Remove, stir and repeat for another 1 minute. Again, remove, stir and if necessary continue to repeat until fully melted. Set aside.

In a large bowl, sift together the cocoa powder, flour, salt and baking powder and set aside.

In a small bowl, whisk together the eggs, sugar and vanilla.

Slowly pour a little of the eggs into the flour ingredients, then a little of the melted chocolate. Mix it with a rubber spatula. Repeat with the remaining egg mixture and the chocolate mixture. Stir gently until fully combined.

Put heaping tablespoons of the batter onto the baking sheet, spacing them at least 1 1/2 inches apart (the more, the better). Bake for 10 minutes, then rotate your pans and bake for another 8-10 minutes, or until the edges look dry and sealed and the middle is only slightly soft.

Let cool completely to room temperature on cooling racks.

Put the dried cherries in a bowl or glass and cover with the liqueur for at least 1 hour. Drain and chop the cherries finely. Set aside.

Put the chocolate into a bowl (microwave safe) and microwave at 50-70% power for 1 minute. Remove, stir and repeat for another 1 minute. Again, remove, stir and if necessary continue to repeat until fully melted. Set aside to let cool for a few minutes.

In a stand mixer or a bowl with a hand electric mixer, beat the butter until fluffy on medium high. Add in the white chocolate and beat until combined. Reduce the speed to low and slowly start to add in the icing sugar. Add in the vanilla and food colouring (to your desired shade) and beat until combined.

Fold in the chopped dried cherries and refrigerate buttercream for about 10-15 minutes.

Transfer buttercream to a pastry bag or frosting tool fit with a large star tip (the biggest you can find so your cherries don't get stuck!).

Pipe icing onto the bottom side of one whoopie pie cookie/cake and sandwich it with another one that matches in size. Make sure that the tops of the whoopie pies are facing outwards. Continue with the remaining pies. Eat immediately or refrigerate in an air tight container for up to 5 days.