grease and line base and sides of a 20cm springform pan with baking paper.
place raisins and brandy in a bowl; macerate for 3-4 hours or overnight if time allows. alternately, place raisins and brandy in a microwave safe bowl, cover and cook on high (100%) for 2 minutes, then allow to cool.
place plaistowe premium dark chocolate and butter in a saucepan over low heat; stir constantly until melted. transfer to a medium bowl.
add raisins and brandy, nescafÉ gold, hazelnuts, cherries and biscuits; mix well; pour into prepared pan. cover with plastic film and refrigerate until set.
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