Drain the cherries on a sieve. Cream fat, sugar and rum. Add eggs one after the other and stir in. Mix flour, baking powder and cinnamon and stir in. Fill half of the dough into a greased and breadcrumbed pancake tin (24 cm Ø, approx. 1 1/2 litres capacity).
Spread the cherries on top, spread the rest of the dough on top. Bake in the preheated oven (electric: 175 °C/ gas: level 3) for 60-70 minutes. Remove from the oven, leave to stand for at least 15 minutes, turn out and allow to cool.
Melt the chocolate coating in a hot water bath. Spread the cake with it and let it set. Makes about 20 pieces.