Chocolate soup with cherries and vanilla cappuccino

Method

1. Put the cherries, icing sugar and lemon juice in a bowl and toss gently. Set aside.
2. Make the chocolate soup. Put the milk and cream in a saucepan over a medium heat and bring to the boil. Take off the heat, add the chocolate and sugar and mix until the chocolate has just melted. Keep over a very, very low heat, stirring occasionally.
3. Make the cappuccino. Put the cream, milk, sugar and butter in a saucepan over a medium heat. Scrape the seeds from the vanilla pod and add to the pan, along with the pod. Cook, stirring, until the butter has melted and the mixture is just below simmering point. Discard the pod, then whisk with an electric hand whisk for a few min until light and frothy.
4. Divide the cherries between 4 tall glasses, then sprinkle the almonds on top. Pour over the soup, then spoon the cappuccino on top to serve.