Pour the cherries into a sieve, collect the juice. Remove 5 tablespoons of juice, add starch and stir until smooth. Bring the rest of the juice to the boil and thicken with mixed starch. Add the cherries and chill
Heat the fat in a frying pan and fry the Spätzle for approx. 10 minutes while turning. Dust with icing sugar, up to approx. 1 teaspoon. Caramelise briefly and serve with the cherries. Dust with the remaining icing sugar