Preheat oven to 350 degrees F and generously butter 6 (1/2-cup) muffin tins.
In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
In a metal bowl over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth. Remove the bowl from the heat and whisk in granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.
Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container for 4 days.
Place a doily or thin strips of paper on a cake. Sift confectioners' sugar or cocoa powder over cake and carefully remove stencil. Sift sugar or cocoa over remaining cakes in same manner.
Recipe courtesy of Gourmet Magazine