Chocolate Strawberry Shortcake

For 8 servings
275 g (10 oz) plain flour
100 g (4 oz) caster sugar
100 g (4 oz) butter
25 g (1 oz) cocoa powder
150 ml (1/4 pt) double cream
1 tsp vanilla essence
1 tsp baking powder
1 egg beaten

Filling
225 g (8 oz) natural cottage cheese, sieved
75 g (3 oz) caster sugar
225 g (8 oz) cream cheese
1-2 tsp Kirsch
75 g (3 oz) cherries, thawed if frozen, stoned and quartered

Topping
225 g (8 oz) fresh strawberries, hulled

Preparation
1. Heat oven to 190C (375F/Gas 5). Grease and lightly flour a 2 x 20 cm (8 in) sandwich tin.
2. Sieve dry ingredients together in a medium mixing bowl. Rub in butter until mixture resembles fine bread crumbs.
3. In another bowl combine cream, vanilla essence and beaten egg. Add to the flour mixture and stir.
4. Divide mixture between the prepared tins and bake for 10-12 mins or until a skewer comes out the center clean. Cool on wire rack.
5. Make filling; stir together all ingredients.
6. Sandwich shortcakes with half filling and spread remainder on top. Decorate with strawberries and serve immediately