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1
Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside.
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2
Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl.
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3
Beat to soft peaks.
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4
Cover and refrigerate whipped cream.
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5
(Can be prepared 6 hours ahead.)
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6
Preheat oven to 400F.
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7
Butter six 1 1/4-cup souffle dishes.
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8
Sprinkle with almonds or sugar.
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9
Place flour in heavy large saucepan.
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10
Gradually whisk in milk.
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11
Mix in 1/3 cup sugar, then cherries.
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12
Bring to boil, stirring constantly.
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13
Remove from heat.
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14
Mix in yolks 1 at a time.
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15
Add butter and stir until melted.
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16
Mix in kirsch, vanilla and cinnamon.
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17
(Souffle base can be prepared 2 hours ahead.
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18
Press plastic onto surface and let stand at room temperature.
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19
Before continuing, reheat over low heat until barely warm, stirring constantly.)
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20
Beat whites and salt in large bowl until soft peaks form.
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21
Add remaining tablespoons sugar and beat until stiff but not dry.
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22
Mix 1/4 of whites into souffle base.
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23
Gently fold in remaining whites.
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24
Divide among prepared dishes.
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25
Place in oven and reduce temperature to 375F.
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26
Bake souffles until firm to touch and tops are brown, about 18 minutes.
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27
Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.
