Bake hazelnuts and almonds in the oven. Select a bowl that you will use for the cake and place the entire interior and transparent foil. Mix wine and coffee. Melting briefly biscuits in them and ordinal in the bottom and sides of the bowl. Beat the cream with a mixer, chop nuts and cherries, grate the chocolate and add in the cream. Stir the mixture and divide in two. Pour over biscuits ordered white mixture and then spread on the walls. To the remaining mixture add melted chocolate and mix. Pour the brown mixture in the middle of the white. Cover with biscotti. Leave tiramisu in the refrigerator for two hours. After removing from the refrigerator turn it on a flat tray. Sprinkle with cocoa and powdered sugar. * Instead blend espresso and wine melting biscuits I used syrup 2 cups water, 1 and 1/2 cup sugar 1 tsp vanilla and 2 cognac. In this case, my cake became more cake than tiramisu. * Also instead of candied cherries used fresh strawberries (about 6-7 large strawberries). * My bowl had a diameter of 21 cm.