Custard with Cherries
Rinse the cherries, pat dry and remove the pits. Cook the cherry pits with a little water in a pan for 5 minutes and then drain, saving the water and discarding the pits. Mix with the cherries and vanilla sugar and cook for 5 minutes then remove from heat and stir in the kirsch.
Prepare pudding according to package directions. Crumble the pumpernickel. Heat butter in a pan and fry the bread crumbs. Drain the cherries and spread some cherries into 6 dessert glasses. Fill with some custard, then half the bread crumbs. Drizzle with cherry juice, add more cherries, and then the remaining custard and bread crumbs. Refrigerate until ready to serve.
To serve, decorate with additional cherries and chocolate cips.