Heat the oven to 180°C. Lightly grease 8 holes in a muffin tin with butter or dairy-free spread.
Melt the chocolate in a glass bowl over simmering water. Add the sugar and vanilla, then stir until melted. Set aside to cool. Add some plant-based milk if it’s too thick - it should be spreadable.
Unroll the pastry and brush it with the chocolate sauce. Scatter the soaked cherries on top, then roll it tightly into a long sausage shape (along its long side). Cut this into 2 equal sized logs.
Cut each log, lengthwise, into 2 pieces, then across. You should get 8 thin pieces, exposing the inner layers on one side.
Take one piece, stretch it so that you can easily form a neat knot. Repeat with the remaining pieces.
Place each knotted piece in the greased tin or silicon baskets, preferably showing the cut, layered side. (Push the cherries into the pastry - otherwise they might burn)
Bake for 20-25 minutes, in the middle of the oven, until golden.
Take the tin out of the oven, and using a spoon, remove the cruffins onto a plate.
Let them cool completely before serving.