Cold Sour Cherry Soup
Rinse and pit cherries. Combine 3-4 tablespoons of cherry juice with cornstarch and sugar, mix until smooth. Heat remaining juice, add cornstarch mixture, stirring, and bring to a boil. Add cherries, chocolate and cinnamon and stir until chocolate has melted. Remove from heat.
Add cherry liqueur to cooled soup and refrigerate for at least 1 hour. Pour cold soup into soup plates, garnish with cream, lemon zest and amaretti cookies. Serve.