Combine water and milk in a mug. Heat in microwave for a minute.

Pour into the mixing bowl and add the butter. Keep stirring till the butter melts.

Add the sugar and stir till dissolved.

Allow the mixture to become lukewarm, and then add the yeast. Mix well.

Add in 1/2 cup flour and mix with hand.

Now add the salt and 1/2 cup more of flour and mix again.

Now add the final 1/2 cup flour and start kneading till the dough becomes a non-sticky soft and elastic dough. Keep aside in a well oiled bowl.

Cover loosely and allow it to double by keeping undisturbed for 1 1/2 to 2 hours or till doubled.

Meanwhile, let us make cherry compote. Chop the cherry. In a small saucepan, add the cherry and 3 tbsp of water. Keep on the lowest flame till the cherry gets totally mashed. Sprinkle in more water if required. Set aside.

Once the dough is doubled, keep on a surface and roll into a large rectangle, approx 9 x 12 inch.

Spread the prepared cherry compote and then sprinkle the chocolate cake crumbs all over, leaving 1/2 inch on the sides.

Roll the dough really tightly from the longer side. Pinch the dough on the side tight.

Using a sharp knife, cut into 6 pieces.

Grease a cake pan or a bundt pan and place the rolls in it. Cover and allow to rise for an hour or till it doubles.

Preheat the oven to 180 degrees towards the last 20 minutes of proofing.

Bake for 25 minutes. Remove from oven and cool completely. Drizzle with melted chocolate and serve.