In a small bowl mix together the cherries, blackberries, mixed spice and spiced rum. Set to one side.
In a large mixing bowl and the quick yeast, flour, cacao and coconut sugar.
Measure the milk in a jug and beat in the egg. Beat this in gradually into the dry ingredients.
Ensure all the ingredients are well mixed. Then cover the bowl with cling film or a lid. Place somewhere warm for around 2 hours.
The dough should have risen a little. This is quite a sticky dough. Gradually mix in the dried fruit and the melted coconut butter and spoon onto a grease or lined baking tray. Leave in a warm place for a further hour.
Whilst the buns are proving, make the dough for the crosses. Mix the plain white flour with the teaspoon of Sukrin Melis and rub in the 15g of coconut butter. Bring the 'breadcrumbs' together with a few tablespoons of cold water.
Pre-heat the oven to 180°c/160°c Fan/Gas Mark 4.
Roll out the pastry between two pieces of clingfilm and cut into strips. Or, roll the pastry into thin sausages between the palms of your hand.
Brush the tops of the buns with egg white. Attach the strips of white pastry to form crosses and brush these with egg white too.
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