Preheat oven to 350 F. Spray ramekins with cooking spray and place on a baking sheet.

In a small bowl, whisk together sugar, floue, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a medium bowl, whisk egg yolk, milk, oil, vanilla, and water together.

Add the flour mixture to egg mixture in two batches, stirring gently to combine.

Pour batter into ramekins, making sure not to fill them completely.

Bake 20 minutes or until a toothpick inserted comes out clean.

Beat butter, sugar, and marshmallow fluff until combined.

Add heavy cream and beat just until smooth.

Transfer filling to a piping bag with a round or nozzle tip.

Place chopped chocolate pieces in a medium heat safe bowl.

Heat heavy cream in a saucepan or microwave, just until it is about to boil.

Pour cream over the chocolate and stir until smooth.

Once the cakes are cool, level the tops of the cakes with a knife.

Insert the creme filling into the center of each cake, making sure not to poke through the bottom of the cake.

Invert the cakes so that the smooth bottom is now the top of the cake.

Pour the ganache over the tops of the cakes, so that it covers all sides.

Place fondant daisy and cherry next to each other on top of the cake.

Using a small rubber spatula, press the chocolate pieces into the cake, along the bottom.