In a large mixing bowl, combine plain flour and caster sugar. Incorporate cold dairy-free butter until the mixture resembles breadcrumbs. Gradually add ice-water until a dough forms. Shape into a disc, wrap in cling film, and chill for 30 minutes.

Preheat your oven to 170°C (fan). Roll out the chilled dough into a rectangle approximately 2-3 mm thick. Cut dough into 12cm diamond shapes.

Place a spoonful of cherry jam at the center of each diamond. Brush edges with dairy-free milk to help seal the pastries.

Fold corners of each diamond toward the center, press gently to seal. Use a fork to crimp the edges and brush the tops with dairy-free milk, sprinkle with caster sugar.

Arrange pastries on a lined tray and bake for 20-25 minutes until golden brown. Allow to cool on a wire rack.

Melt dairy-free chocolate until smooth. Spoon blobs onto grease-proof paper and stamp with a frozen letter stamp to create seals. Optional: sprinkle edible glitter on top.

Attach the chocolate seal to the top of each cooled pastry. Serve on a decorative platter.