Grease your mini cupcake tin with butter. Set aside.
Grab a mixing bowl and combine your dry ingredients.
Includes, almond flour, cocoa powder, cane sugar, baking powder, pinch of salt and sifted powdered sugar. Whisk until well blended.
Next, you’ll pour the melted butter into the dry ingredients. Make sure it is not hot. Whisk well.
Add in one egg, milk, and vanilla. Whisk until well blended.
Pour the batter into the greased mini cupcake tin.
Bake for 12 – 13 minutes
Prepare the whipped cream.
Combine all of the ingredients into a metal bowl.
Blend using a hand-mixer until the cream forms stiff peaks.
Once the brownie bites have baked and cooled off to room temp; you’ll add a dollop of fresh whipped cream to each brownie bite. Top with one Luxardo cherry and some of the cherry juice.