Measure 1cup and 2tablespoons water into a saucepan. Add butter, granulated sugar and salt, and bring to a boil. When the mixture starts boiling, add the flour and stir constantly until the batter separates from the sides of the pan. Let it cool for 10 minutes.
Mix in the eggs, whipping all the while, until you get a smooth dough.
Pour oil or clarified butter into a frying pan. Bring to frying temperature, then turn down to very low heat.
Take aspoonful of dough out of the pot and shape into a round ball. Shape all the dough in this way. Place in the hot oil four or five at a time.
Cover the pan and fry for a few minutes. Remove cover and turn the little dumplings. When both sides are golden brown, remove them with a slotted spoon and put on towels to drain.
Mix chocolate and confectioners’ sugar. Roll the dumplings in this mixture, then place them in a pyramid on a serving platter.
Use the dumpling mixture and fill with pitted sweet or sour cherries.
Place a ½-inch—thick layer of the batter on a buttered baking sheet. Top it with evenly spaced cherries.
Cut into large ravioli squares, and pull corners together to make little pockets or dumplings, each with a cherry as the core.