1

Heat oven to 350 degrees F., Line bake sheet with parchment paper or a silpat. Place baking soda in the sour cream and whisk to combine; set aside. Sift together flour and baking powder; set aside. In another bowl combine egg, soda and vanilla; set aside.

2

Place sugar and butter in a bowl fitted with a paddle attachment and cream until light and fluffy. Add egg and vanilla cream soda and mix to combine. (Mixture may look curdled at this point, but keep moving ahead; as the batter will be fine once the remaining ingredients are added).

3

Add milk to sour cream mixture and mix to combine. Starting with the flour mixture and ending with the milk and sour cream mixture, add mixtures to the batter in 3 additions. Mix until just combined after each addition.

4

Place finished batter in a pastry bag with fitted with a round tip and pipe 1 ¼ inch drop of batter spaced 1 inch apart. Use the back of a spoon to flatten peaks. Bake one sheet at a time at 350 degrees for 10 minutes. Let cakes cool on the bake sheet for 3 minutes and then transfer to a wire rack to cool.

5

Chocolate Pouring Sauce: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. Don't forget the cherry on top.