Remove the cherry stems, place the cherries in a saucepan with the red wine, spices and honey, and bring to the boil. Simmer gently for 10 minutes, then take out the cherries. Reduce the red wine for about 20 minutes. Return the cherries to the red wine, then chill. Whip the cream with the sugar until it has a smooth, rich texture, add the kirsch. Arrange the cherries in the glasses and add a spoonful of cream.
365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. Order the book online.