Pour the cherries into a sieve and drain well. Collect the juice (results in approx. 300 ml fruit juice). Fill fruit juice with approx. 200 ml water to exactly 500 ml liquid. Stir 5 tablespoons of juice, 25 g sugar and sauce powder until smooth. Boil up the rest of the juice and cinnamon in a pot. Stir in the sauce powder, bring to the boil and simmer for about 1 minute at low heat, stirring continuously.
Remove from the heat and carefully fold in the cherries. Set aside. Bring milk and cream to the boil in a saucepan. In the meantime, separate the eggs. Put the egg whites in a high mixing bowl and refrigerate. Stir the remaining sugar, salt and vanilla sugar into the boiling milk. Stir in the semolina. Leave to swell over a low heat for about 2 minutes. In the meantime beat the egg white with the whisk of the hand mixer until stiff. Remove semolina from the stove. Whisk the egg yolks with a fork and stir into the semolina.
Stir the remaining sugar, salt and vanilla sugar into the boiling milk. Stir in the semolina. Leave to swell over a low heat for about 2 minutes. In the meantime beat the egg white with the whisk of the hand mixer until stiff. Remove semolina from the stove. Whisk the egg yolks with a fork and stir into the semolina. Carefully fold in the egg white in portions. Decorate cherries and semolina with lemon balm as desired and serve in small bowls sprinkled with cinnamon