For the compote, drain the cherries and collect the juice. Boil up the juice, orange peel and juice and 1 tablespoon of sugar. Stir starch and 3 tablespoons of water until smooth. Bind the juice with it. Stir in the cherries. Let the compote cool down.
Stir from time to time.
For the chocolate cream, stir the pudding powder, 5 tablespoons of sugar and 5 tablespoons of milk until smooth. Boil up the remaining milk. Stir in pudding powder, bring to the boil and simmer for about 1 minute. Cover with foil and let cool down.
Chop the gingerbread and sprinkle with liqueur. Whip cream until stiff. Stir the pudding vigorously. Fold in cream. 1⁄3 Pour chocolate cream into a bowl. Add the compote, up to 4 tbsp. Spread the gingerbread on top and add the rest of the chocolate cream.
Cover and leave to cool for approx. 1 hour. Add the remaining cherries before serving.