Pre-heat the oven to 180°C/160°C fan/gas mark 4.
Line and grease a large 2lb loaf tin (27x15x8cm).
Melt the chocolate in a bowl over a pan of simmering water or a bain marie and set aside to cool slightly.
Beat together the yoghurt, olive oil, sugar, eggs and vanilla in a large mixing bowl.
Stir in the melted chocolate.
Whisk together the ground almonds, teff flour, 40g of tapioca starch, bicarbonate of soda, baking powder and salt in another large mixing bowl.
Sift the dry ingredients into the wet ingredients.
Pour the remaining 20g tapioca flour into the used dry ingredient mixing bowl and stir in the halved cherries until thoroughly coated.
Stir the cherries into the cake mixture until evenly dispersed.
Pour the mixture into the prepared loaf tin.
Place in the oven and bake for 1 hour.
Remove from the oven and carefully insert the Chocolate Cherry Cake onto a rack to cool thoroughly before drizzling with the chocolate glaze.