Sweet Tart Pastry:
2 cups all-purpose flour
1/3 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
3 to 3 1/2 tablespoons ice water

Chocolate Fudge Filling:
1/4 cup (1/2 stick) butter
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cups granulated sugar
Pinch of salt
2 tablespoons milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
2 tablespoons dried sour cherries

Sour Cherry Sauce (optional):
1/4 cup granulated sugar
3/4 cup water
2 tablespoons cherry brandy
1/2 cup dried sour cherries

Whipped Cream Topping:
2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon cherry brandy

Grated Godiva Dark Chocolate for garnish

Make the tart pastry:

Combine flour, confetioners' sugar and salt in a food processor bowl. Cover and pulse 3 or 4 times or until blended. Add butter and pulse 10 times or until mixture resembles coarse meal. Add 3 tablespoons ice water and pulse about 15 times or until dough starts to pull away from the side of the bowl. If dough is still crumbly, add remaining ice water, 1 teaspoon at a time, or until dough forms.
Form dough into ball. Divide in half and flatten each half. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm enough to roll.
Cut each dough half into 4 pieces. Roll out 1 piece at a time to 5-inch circle on lightly floured surface. Place dough into 4-inch tart pan. Gently press dough into bottom and sides of pan. Press dough firmly against rim of pan to trim off excess dough. Repeat with remaining dough making 8 tartlet shells. Prick bottom of shells with fork. Refrigerate 30 minutes.
Preheat oven to 375°F. Place tartlets on baking sheet.
Bake for 15 minutes or until set but no browning. Cool in pans on wire racks.
Reduce oven temperature to 350°F.

Make the filling:

Melt butter and chocolate in small heavy saucepan over low heat, stirring until smooth. Remove from heat.
Beat eggs in large bowl until frothy, using an electric mixer at medium speed. Add sugar and salt and beat until blended. Add milk, corn syrup and vanilla and beat just until blended. Add melted chocolate and beat just until smooth.
Sprinkle dried cherries over bottoms of tartlet shells. Divide filling evenly among tartlet shells. Place filled tarts on baking sheet.
Bake for 20 minutes or until filling is puffed and centers are just barely set. Cool completely on wire racks. Cover and refrigerate for at least 2 hours or until ready to serve.

Make the sauce (optional):
Combine sugar, water and cherry brandy in medium heavy saucepan. Heat to a boil over medium-high heat, stirring to dissolve sugar. Add cherries and reduce heat to medium-low and simmer for about 15 minutes or until cherries are plump and soft. Remove from heat and let cool.

Make the topping:
Beat heavy cream, sugar and cherry brandy in medium bowl until stiff peaks form, using electric mixer at medium speed.

Assembly:

Remove tartlets from pans. Spoon whipped cream on top of each tartlet, mounding it attractively on top. Sprinkle with grated chocolate. Refrigerate until serving time.
To serve, place a tartlet on each dessert plate and spoon cherry sauce, if desired, around tartlet.