*I think this bread is best on day one, and still good on day two. After that, it begins to dry out, although toasting it can bring it back a bit. I haven't tried it, but I'm pretty sure it would freeze well. I would wrap it tightly in foil and put it in a freezer bag.
*If you decide to change the cocoa amount, just make sure your cocoa plus flour equals 3 1/2 cups total. So if you back down the cocoa from a half a cup, you'll need to replace that with flour.
*I cut my cherries with kitchen scissors in quarters so that they would be about the size of large raisins.
*I didn't take this extra step, but you could also soak them before baking to plump them up. Just cover them with hot water or orange juice or even flavor the liquid with some type of brandy, whisky or liqueur for extra flavor. Liquid should be hot or you can heat liquid and dried fruit in microwave or on stove top. Drain very well and add to recipe.
Recipe adapted from Irish Rosie's Irish Soda Bread
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