The night before: prepare frozen ganache centres by melting Group C ingredients in a saucepan or microwave. Let cool. Freeze in rectangle/square container overnight.
Preheat oven to 160C. Line a 12 hole muffin tray with cupcake paper, or grease the tin.
Melt Group A ingredients either in saucepan, or microwave. Make sure sugar is melted as well. Prepare cocoa and ground almond in a large mixing bowl.
Pour melted group A ingredients and stir together with a whisk. Add the eggs one at the time.
The final result will be a glorious chocolatey glossy batter that is almost pourable. Use 1/3rd cups to fill 12 muffin holes.
Scoop out cherry sized portions of frozen ganache, and insert into the centre.
Top with remaining batter to cover the frozen ganache.