Chocolate Panforte Makes one 9" cake or two 5" cakes soft butter for pans parchment for pans 1 cup whole hazelnuts 1/2 cup dried sour cherries 2 tablespoons cherry brandy 1/2 cup semi-sweet chocolate, finely chopped 1/2 cup bittersweet chocolate, finely chopped 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 2/3 cup honey 2/3 cup light-brown sugar, firmly packed 1/2 teaspoon cocoa powder 1 teaspoon ground cinnamon 1/2 tablespoon all-purpose flour 1. Heat oven to 350 degrees. Spread nuts on a baking pan and bake until fragrant, about 10-15 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Set aside. 2. Reduce oven heat to 300 degrees. Brush a 9-inch springform pan with soft butter, fit with circle of parchment, brush parchment with butter and set aside. 3. Combine nuts, cherries, brandy and chocolates in a medium bowl, set aside. 4. Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl. 5. Combine honey and sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Add with cherry & chocolate mixture, stirring until combined. Fold in flour mixture to combine. Pour into prepared pan. 5. With wet fingers, carefully press the mixture to form a level layer. Combine 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa and sift over unbaked cake. 6. Bake until set, about 30-45 minutes. Remove from oven, and cool. Keep in an airtight container up to 1 week.