In a bowl, mix the cocoa powder and the rumaroma, then add the cherry and the milk, and finally bake it. The butter and the sugar microcream are warmed up until butter and sugar are melted.
Simmer the mass into a small size (about half a pot of gas), then put in a refrigerator until the chocolate coating is made.
Chocolate is fused with oil in the microwave and poured into the baking tin. A few times gently put the pan over the table to let the chocolate spread evenly over the top.
Cover with aluminum foil and put the pan in the refrigerator until it solidifies. Cut with a knife, dipped in hot water, so that the chocolate coating does not crack.