1. Heat the milk to a simmer and then mix in the cocoa powder. Set aside until ready to use.

2. In a stand mixer using the beater attachment, blend the butter and sugar together until creamy. Beat in the egg and add the milk and cocoa mixture. Add the flour and baking powder and beat to combine. Stir through the chocolate and cherries.

3. Heat your oven to 180C (160C fan-forced). Roll two tablespoons of the biscuit dough into a ball with your hands and place on a lined baking sheet, pressing down lightly. Repeat, leaving about 5cm between each biscuit to allow for spreading as they cook.

4. Bake until firm and toasted, about 12 minutes, then remove from the oven. Allow to cool for a few minutes on the sheet, then remove to a rack to cool further. Dust with icing sugar to serve.

Tip: Just about any raw biscuit dough can be frozen (just thaw the dough in the fridge before baking), but biscuits themselves are best eaten within a day of baking.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.