Coconut Macaroons with Chocolate Drizzle
Beat the egg whites until stiff, gradually beat in the sugar and cinnamon.
Carefully fold the coconut into the egg whites. Fill a piping bag with the mixture and squeeze out the macaroons in heaps of about 2 cm in diameter (approximately 3/4 inch) on a parchment paper-lined baking sheet. Bake on the center rack of an oven at 140°C (approximately 285°F) for about 20 minutes.
Remove the macaroons and let cool. Meanwhile, melt the white chocolate, and cover the macaroons with it. Let cool. Melt the dark chocolate and drizzle it over the top of the macaroons. Cut the cherries into small pieces and place on top. Let the macaroons dry and serve.