Preheat oven to gas mark 4/180°C/160°C fan. Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract. Place half of the mix into a greased, lined 20cm (8 inch) round cake tin and smooth out. Dot the melted chocolate, ½ teaspoon at a time, all over and scatter with the stoned cherries. Drop the remainder of the cake mix in dollops over the cherries and spread to cover. Scatter with flaked almonds. Bake for 40 minutes until cooked through and golden brown. Test by poking with a skewer; if it comes out clean, the cake is cooked.