Preheat the oven to 220°C.
Break the chocolate into pieces and melt in a bowl over a saucepan of boiling water. Add the sugar stir until mixture is well blended and fluffy. Add almonds, chocolate, 2 eggs and cinnamon.
Unroll the a roll of the pastry on a flan tin and prick a few holes in the base. Spread the centre with the chocolate mixture and spread up to 2 cm from the edge. Add the sour cherries by placing them in the mixture. Cover with the second pastry sheet and using your fingers, flour and water pinch the two pastry layers together and mark the edges with a fork.
With a brush, glaze the surface of the cake with egg yolk, then use a knife blade to make a design. Finally, prick the dough in several places to prevent it from swelling. Bake the cake for 30 minutes until its golden brown, if not cooked sufficiently, cook for a further 5-10 minutes in oven.