Heat oven to 350. Spread hazelnuts on a baking pan. Bake until fragrant, about 10 minutes. Rub nuts in a clean kitchen towel to remove skins. Set aside.

Reduce oven heat to 300. Brush a 9″ spring form pan with soft butter. Fit with a circle of parchment paper, brush parchment with butter and set aside.

Combine cherries, hazelnuts, brandy, and chocolates in a medium bowl; set aside.

Sift 1 cup flour and 1/2 teaspoon cinnamon in a bowl.

Combine honey and brown sugar in a saucepan. Stirring, bring sugar to a boil; reduce heat. Simmer for 2 minutes. Combine with dried-fruit mixture, stirring until combined. Fold in flour; mix to combine. Pour into prepared pan.

With wet hands or a small metal spatula, press the mixture to form a level layer. Combine the remaining 1/2 tablespoon flour, 1 teaspoon cinnamon, and cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove from oven, and cool. Gently brush off flour coating before serving.