Boil the milk in a microwave and mix with 150ml cold water.
Combine salt, sugar, egg, citrus zests, flour, and yeast in a mixer bowl.
Slowly add half the milk mixture while mixing with a dough hook.
Incorporate butter and mix for six minutes until smooth.
Prove the dough in a greased bowl at 27°C for 50 minutes.
Knock back the dough on a floured surface and fold it.
Knead in cherries and chocolate chips, then divide into 80g portions.
Seal a brandy-soaked half sugar cube inside each dough ball.
Place balls on trays with a 1cm gap and prove for 25 minutes.
Preheat the oven to 180°C.
Brush with egg wash and decorate with cherries, sugar, and cinnamon.
Bake for 25 to 30 minutes until golden.
Melt plain chocolate over a pan of simmering water.
Drizzle melted chocolate over the cooled buns and serve.