Take 2 small moulds and brush with butter before dividing the filo in half and pushing it down into the moulds. Trim the pastry, leaving 3cm (1in) to drape over the sides and brush the inside of the pastry with butter.
Put in a preheated oven at 250 degrees Celsius and par-bake for 2-3 minutes. Remove from the oven. Divide the cheese between the moulds and then spoon the cherries on top. Meanwhile heat the cream gently in a small pan and when the cream is hot (but not boiling), remove it from the heat and gradually whisk it into the beaten egg. Spoon the resulting custard on top of the cherries.
Place the puddings back in the oven for a further 4 minutes, or until the pastry is crisp and the custard has set. Remove the puddings from the oven and gently lift them out of the moulds. To serve, place them on a plate, and dust with the cocoa.