Whip the cream until stiff or fill a cream maker. Divide the kirsch (if you like) and 4 tablespoons of cherry syrup (e.g. from a glass of amarena cherries) between 2 cups.
Chop the chocolate and let it melt slowly in the milk. Mix the chocolate milk and coffee and pour in. Finally, add some cream, some cherries, the rest of the syrup and the chocolate flakes on top and serve.
A really special coffee with the taste of Black Forest cherry cake
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