Heat the oven to 180C/350F/gas 4 and line a 20cm x 30cm tin with baking paper.
Melt the butter in a small pan over a low heat, stirring constantly. Once it’s melted, let it simmer for a minute or two – watch it closely , ready to take it off the heat the moment it begins to foam and darken. It should be a light honey colour and nuttily fragrant.
Pour the browned butter into a large bowl and whisk together with the sugar until thick and smooth. Let the mixture cool for a couple of minutes, then beat in the eggs, milk and vanilla extract.
In a separate bowl, mix the flour, baking powder, salt and cardamom, then add this to the wet mixture and fold together to combine. Spoon the mix into the prepared tin.
Toss the cherries and chocolate chunks in a little flour, just to lightly coat them, then scatter over the batter. Push some fruit and chocolate into the batter, to melt into the sticky cake as it bakes, and leave others daintily perched on top.
Bake for 30-35 minutes, until the blondie is golden and cooked, but still very slightly gooey in the middle. Remove and cool.
While the blondie cools, make the bay cream: combine the cream, bay leaves and sugar in a small pan and set over a low heat.
Slowly bring to a simmer, giving the bay time to infuse, then take off the heat, pluck out and serve, pouring the hot cream over the still-warm, fudgy blondies.