For the Black Forest Tiramisu, halve the biscuits. Quarter the cherries (leave some cherries for decoration) and mix with mascarpone, ½ pinch of salt and Brunch chocolate. Stir well for about one minute.
For each glass: dip 2 half biscuits very briefly in the espresso and place in the dessert glass. Now place the brunch mixture and again two half biscotti dipped in espresso on top. Finish with a layer of brunch mixture.
Refrigerate the tiramisu for at least 6 hours. Before serving, sprinkle the Black Forest Tiramisu with chocolate shavings and decorate with cherries.