Servings: Serves 4 to 5 (makes 16 to 20 doughnut holes)
To make doughnut holes: In a bowl, whisk ricotta, eggs, and kirsch. In another bowl, sift together flour, baking powder, and salt. Fold flour mixture into ricotta mixture to form a batter.
In a separate bowl, combine sugar and cinnamon; set aside. Meanwhile, heat oil in an 8-quart heavy-bottomed soup pot (the pot should not be more than 1/3 full) over medium heat until it reaches 350° on a deep-fat thermometer.
Divide batter into 2 batches. Take a spoonful of batter (about 2 teaspoons), stuff a candied cherry in its center, and drop it into hot oil; repeat for the rest of first batch. Fry until golden on all sides, about 5 minutes.
Remove doughnuts from oil with a slotted spoon; drain on paper towels. Repeat process for second batch. When doughnuts are cool enough to handle yet still hot, roll them in the cinnamon-sugar mixture until well coated.
To make chocolate sauce: In a saucepan, combine cream with 1/3 cup water; simmer over medium heat about 5 minutes. Add sugar, cocoa powder, and chocolate. Remove from heat; stir until smooth.
Transfer doughnut holes to a platter and serve immediately, with 3/4 cup chocolate sauce on the side for dipping. Refrigerate extra chocolate sauce (about 1 1/4 cups) for up to 1 week.
From the June 2009 issue of O, The Oprah Magazine
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