Wash, stalk and stone the cherries. Boil the nectar with 50 g sugar and 1 sachet of vanilla sugar. Stir the sauce powder with 4 tbsp. water until smooth. Stir the sauce powder into the boiling nectar, bring to the boil again and simmer for about 1 minute.
Stir in cherries, bring to the boil once. Remove from the heat and let it cool down, stirring more often.
Finely grate the marzipan. Chop the chocolate very finely. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar.
Mix curd, poppy seeds, marzipan and 75 g sugar with the whisk of the mixer. Stir in chocolate. Fold in cream in two portions. Layer the poppy seed marzipan cream and cherries in a large dessert bowl.