In a small bowl, pour vermouth over dried cherries to rehydrate. Macerate for 30 minutes or until cherries are plump. Meanwhile, using a double boiler, melt chocolate and butter together.
Remove melted chocolate from heat and stir in whiskey.
In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate. In a large bowl whip egg whites to stiff peaks.
Whisk 1/3 of the whites into the chocolate then gently fold in the remainder.
Pour into 4 individual serving dishes and refrigerate for at least 2 hours.
Remove dishes from the refrigerator, top with macerated cherries and serve.
