Grease and line the base of an 18cm (7") cake tin.
Sieve flour, cocoa and salt.
Cream together margarine, sugar, syrup, vanilla essence and cochineal until light and fluffy.
Beat in eggs one at a time.
Fold in the flour and cocoa and add the milk Transfer to prepared tin.
Cover with foil.
Fold a long strip of foil to form a lifting strap which passes under the cake tin.
Stand in the Slo cooker and pour sufficient boiling water around the tin to come two thirds up the sides.
Cook on HIGH for the recommended time.
Lift out and remove the foil.
Allow to cool slightly in the tin.
Turn out and cool on a wire tray.
Cut into three layers and sprinkle with brandy.
Spread two layers, each with a quarter of the cream and sandwich the three layers together.
Spread half the remaining cream around the sides.
Dip into grated chocolate.
Use rest of cream to spread over the top and pipe a border around the top edge.
Spoon the pie filling onto , the top.
Decorate with whole black cherries.