Preheat oven to 180 degrees C (360 degrees F). Grease and flour very well six 8-10 cm (3/12 - 4 inch) tart moulds.
Combine chocolate and butter in a heatproof bowl. Place the bowl on top of a pan with gently simmering water. Stir occasionally until both chocolate and butter are melted.
Remove the bowl from the heat and transfer the melted ingredients into a large mixing bowl. Add sugar and stir
until well combined. Add eggs, one by one, and stir, scrapping well the sides of the bowl. Gradually add cocoa powder and flour. Mix until absorbed in the batter.
Cream cheese mixture:
In a medium bowl mix all ingredients and whisk until well combined.
Pour the brownie batter into the prepared moulds. Spoon the cheesecake mixture on top, avoiding the edges. Try not to fill the moulds until the top as the tarts will grow during the baking.
Bake for 20-30 minutes or until a toothpick inserted in the centre comes out with only a few crumbs.
Remove the tarts from the oven and let them cool.
In a small saucepan over medium heat combine peaches and sugar. Whisk from time to time until the mixture starts to bubble. Let simmer for about 10 minutes or until it starts thicken. Whisk from time to time to avoid burning. Add the morello cherry jam and stir until combined.
Remove from heat and spoon on top of the tarts right before serving them.