1.Grease four 1-cup (250ml) deep heatproof dishes.
2.Beat butter, sugar and extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in the sifted dry ingredients then the milk and chocolate. Fold in half the cherries. Divide mixture between dishes.
3.Place dishes in a 4.5-litre (18-cup) slow cooker. Pour in enough boiling water to come halfway up the side of the dishes. Cook, covered, on high, for about 1½ hours or until mixture is firm. Remove puddings from cooker; dust with extra cocoa if you like and serve with cream and remaining cherries.
Ensure the four heatproof dishes fit into your slow cooker. Not suitable to freeze.Note