Method

1. To make the sauce, scald the double cream in a saucepan.
2. Remove from heat and stir through the chocolate pieces. Leave to cool for a few minutes.
3. Hollow out the centre of the muffin with a teaspoon.
4. Place the muffin on a baking tray and bake in a moderate oven 180C/350F/Gas 4 for three minutes to warm through.
5. In a small bowl, fold the cherries through the ice cream, creating a rippled effect if desired.
6. Remove the warm muffin from the oven and put on a serving plate.
7. Drizzle over with Tia Maria.
8. Fill the centre of the muffin with a scoop of ice cream and replace the muffin top.
9. Pour over the white chocolate sauce and garnish with white chocolate sprinkles.
10. Serve immediately.