Preheat oven to 140C/ 275F/ GM 1 and grease & line a 20cm x 20 cm baking tin with baking parchment
Cut the cherries in half then put them into a small heatproof bowl with the raisins and cover with hot water from a just-boiled kettle. Set aside
Weigh out the oats, cocoa, orange zest and the spices into a bowl. Stir briefly
Tip the butter, syrup and sugars into a heavy-based saucepan and put it over a medium heat to melt, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gently bring the ingredients together until you have a thick, brown, evenly mixed liquid
Drain the dried fruit then add them to the pan along with the oats. Stir until thoroughly combined
Spoon the flapjack mixture into the prepared tin and spread it out. Use the back of a metal spoon to push the mixture into the edges and corners of the tin and to press the flapjack down so that it is nicely compact
Bake in the oven for 35 minutes until golden. If, after 25 minutes, the cherries look as if they are about to catch & burn, lay a piece of foil loosely over the flapjack for the final 10 minutes of baking
Allow to cool in the tin for 10 minutes, then, using a sharp knife, mark the flapjack into 9 or 12 squares. Let cool completely in the tin
Once the flapjack is cold remove it from the tin and drizzle with melted chocolate (optional) then cut into squares and leave to set
Once the chocolate has set, store the flapjack in an airtight container for up to 5 days