1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 12 hole muffin tin and place two criss-crossing strips of greaseproof paper in each hole. This helps to remove from the tin!
2. Melt the chocolate and butter over a low heat. Cool a little, and then stir in the yogurt and eggs.
3. In a mixing bowl place the flour, sugar, ground almonds, cocoa, baking powder and cranberries and mix well. Pour in the chocolate mixture and stir well.
4. Spoon into the muffin tin and bake for 20 minutes approximately. Cool in the tin. Can now be frozen in plastic bags for up to three months.
5. To decorate: Mix the icing sugar with about 2 tablespoons of water to make a thick icing. Remove the muffins from the tin and place on a serving plate, then spoon the icing on top. Decorate with half a coloured cherry. Allow to 'set'.
6. Best eaten on the day they are decorated.

For more great Christmas Recipes from Odlums tryour°Classic Christmas Recipes book