Pre-heat the oven to 160ºC and line a muffin tin with 6 paper cases.
Place the eggs, sweetener, sugar and vanilla into a mixing bowl and mix with an electric whisk until the mixture is thick and has tripled in size. This will take about 4 minutes and you should see ribbons on top of the mixture when you lift the whisks out.
Sift the flour and cocoa powder into the bowl and gently fold in using a spatula until it’s all fully incorporated into the egg mix. Be careful not to overmix and knock out all of the air.
Pour the mixture into each paper case and flatten out. Bake for 12 minutes. You’ll know they’re done if you can put your finger on the top of the cakes and it doesn’t leave an indent. If it does leave them in the oven for another 2 minutes. Leave to cool.
Whilst the cakes are baking, make the chocolate filling. Add the Greek yoghurt, cream alternative, cocoa powder, honey and vanilla to a bowl.
Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
Once the sponges have cooled, remove from the paper cases and cut each cake in half horizontally to create 2 circle pieces. Put to one side.
Now you are ready to assemble. Add a few of the frozen cherries to the bottom of your serving dishes then top with some of the chocolate dessert before adding a piece of the chocolate sponge on top.
Continue to layer up with the cherries, dessert and sponge until you are at the top of your serving dishes.
Add a swirl of aerosol cream and sprinkle over the dark chocolate. Finish with 1 fresh cherry on top of each dessert.