1 jar 19 oz (540 ml) Morello cherries (cherries in light syrup)
1/4 cup (60 ml) sugar
3 tablespoons (45 ml) sifted cocoa powder
In a saucepan, bring the cherries, their juice, and the sugar to a boil. Simmer gently for about 20 minutes. With a slotted spoon, remove the cherries from the pan. Set aside. Reduce the syrup until only 125 ml (1/2 cup) remains. Add the cocoa powder and bring to a boil, whisking constantly. Put the cherries back in the syrup. Cover and refrigerate until the mixture is cooled and completely chilled.
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