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1 Drain The Cherries And Reserve The Juice. Put The Cherries Into A Bowl With 1/3 Cup Of Kirsch Or Rum And 3/4 Cup Of The Juice From One Of The Cans Of Cherries, And Let Sit For At Least Half An Hour, Stirring Once Or Twice. 2 Put The Egg Yolks And Sugar Into The Top Of A Double Boiler. (Save The Neatest Empty Eggshell, Trimming Its Edges With Scissors.) Beat Until Fluffy And Pale Yellow, 2 Or 3 Minutes. Strain In The Maceration Liquid From The Cherries, Combining Gently With A Whisk. Stir In The Ground Almonds And Flour. Set Over Low Heat And Stir Constantly Until The Mixture Forms A Thick, Smooth Custard, About 15 Minutes. Remove From Heat And Transfer To A Bowl Set In An Ice Bath. Stir With A Spatula Until Cold. 3 Whip The Cream Until The Beaters Leave Light Traces On The Surface. Beat In 2 Tablespoons Of The Confectioners
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