Preheat oven to 175 °C. Melt butter and chocolate coating, temperature should not exceed 35 °C. Beat eggs and yolks add sugar and beat mixture to a foam. Add flour and stir. Stir in melted chocolate coating and fill mixture in buttered and floured forms. Bake for approx. 9 min.
Peel mango and finely dice. Scrape vanilla pulp and heat with wine, sugar, six spices and lemon balsamic vinegar. Add mango bits and marinade for at least 1 hour. Boil sugar, honey and raspberry balsamic vinegar for 1 minute. Add cherries and boil mixture for 1 more minute. Arrange on plates and serve immediately.