For the filling, pour the cherries into a sieve and collect the juice. Measure out 100 ml of juice and bring to the boil with 1 tbsp. sugar, except for 2 tbsp. Mix the rest of the juice with the pudding powder until smooth. Stir into the boiling juice and simmer for 1 minute.
Add the cherries and allow to cool.
Grease a muffin baking tray (twelve troughs) and line with baking paper (see tip). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop chocolate for the dough.
Approx. 2⁄3 Knead the chocolate with flour, 150 g sugar, cocoa, peanut cream and 100 g margarine into crumbles. Spread about half of the crumbles in the baking paper troughs, press lightly, making a depression in each.
Pour in cherry compote. Coarsely chop the peanuts. Knead coarsely with the rest of the crumbles. Spread on the cherry filling.
Bake in a hot oven for about 30 minutes. Remove and immediately sprinkle with the rest of the chocolate. Leave to cool and remove from the trays.