Let's start with the fact that in two separate bowls, soak the gelatine. 15 g in 50 ml water, 20 g in 60 ml water. Wait 30 minutes. Rather, not just waiting, and continue to work.
Defrosted cherries put in the form, carefully distributed in the form. Put the swollen gelatin (20 g) in a ladle, add sugar, cinnamon, Cahors and start to heat until the gelatin and sugar are dissolved. As all dissolved, add the juice (I diluted with water, cherry syrup). A few minutes is all warmed up. Pour into the form on the cherry. Remove in the cold.
Now let's do the curd layer. The swollen gelatin (15 g) is mixed with 50 ml of milk, heated on fire until the gelatin dissolves. Pour 150 ml of milk into cottage cheese, mix well, then beat with a mixer. Add gelatin, sugar to taste, vanilla sugar. All thoroughly whisk.
As the cherry layer froze, we spread the curd layer on top. And again remove the form in the refrigerator.