- Preparation time: about 20 minutes
- Waiting time: about 30 minutes
Pour the cherries into a strainer, catching the juice in a pot. Set 4 tbsp of the juice aside; bring the rest to a boil with the cinnamon stick. Stir the remaining juice with 2 tbsp of honey and the instant sauce until smooth. Stir this into the boiling juice, bring to a boil and simmer for about 1 minute. Remove from the heat. Add the cherries. Let cool.
Chop up the chocolate. Using the whisk attachment of a hand mixer, beat the mascarpone, sour cream, milk and 6 tbsp of honey shortly. Fold in the chocolate. Break the biscuits into pieces.
Setting 4 tbsp aside, separate the cooled cherries into 6 glasses (about 300 ml each). Layer the cream on top. Sprinkle the biscuit pieces on top and then decorate with the remaining cherries.