Remove the stems from the sour cherries, remove the seeds, cut in half and weigh out 750 g.
Measure out chocolate sauce and kirsch.
Place cherries, chocolate sauce and kirsch in a saucepan. Mix sugar with Gelfix Super and add.
Bring to a boil over high heat, stirring constantly and boiling for at least 3 minutes, then remove from heat.
Skim if necessary and immediately pour into prepared glasses. Seal with twist-off lids, invert and let stand on lid for 5 minutes.
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