Chop the dried cherries into small pieces and set aside.

Bring 1 cup wine to boil and reduce to ½ Cup.

Add the chopped cherries to the wine reduction. Return mixture to a boil.

Once it starts to bubble, remove from heat and cover with plastic wrap and chill in the refrigerator (overnight for best results).

Toast the hazelnuts in the oven for around 5 minutes, remove from the oven and cool. Once cool, chop the hazelnuts into small pieces and set aside.

Remove the cherries from the refrigerator and strain, then spread the cherries out evenly on a tray and blot dry with a paper towel.

Chop the chocolate and place in a microwave safe bowl and slowly melt in 15 second intervals.

Once the chocolate is melted, add the cherries and stir until combined. Spoon little mounds of the chocolate cherries onto a tray.

While the chocolate is still soft, add a flake of Maldon salt and lightly sprinkle hazelnut pieces over the top of the cluster.

Allow for the chocolate to set up 10-15 minutes and enjoy with your glass of our Small Block Series Merlot.