In a deep bowl, combine the cottage cheese, sour cream, sugar and mix well. Add the cherries, before removing the seeds from it. I used frozen berries, after defrosting it and removing the excess liquid. (If you want a uniform structure of the curd mass, beat all the components with a blender.)
Stir again. Divide the mass into 2 equal parts -for two plates. (I got 2 small ones with a volume of 300 ml and one large plate). Level the surface.
Now let's make the icing. Melt the butter over low heat, but do not boil. Add milk. Separately, mix the sugar with cocoa. And, stirring intensively, enter the dry ingredients into the liquid ones. Cook until the sugar grains dissolve. Turn off the glaze and allow to cool to a temperature when touching it, the finger will be tolerable.
Pour the glaze, previously prepared curd mass and put in the refrigerator for 10 minutes. This is what happens at the end of the specified time.