Pour cherry juice from the glasses into a saucepan and some of it in a bowl. Mix the starch in a bowl without lumps, then add to the saucepan with the sugar and cook well for 1-2 minutes while stirring. Stir in the cherries again and let them cool (this is especially quick in a cold water bath), stirring every now and then.
Mix the quark, sour cream, 2 tablespoon vanilla sugar and sugar with a whisk until smooth and season to taste if necessary. Set aside about 4-5 teaspoons of grated chocolate. Beat the whipped cream with the remaining tablespoons of vanilla sugar until stiff and fold into the quark with the remaining chocolate flakes.
Stir the kirsch into the cherry mixture. Carefully put about 1-2 tablespoons of cherry mixture into 8-10 narrow, tall glasses of about 250 ml, then a little quark mixture, then some cherry mixture again and top with quark. Especially with very narrow glasses, it is best to fill with a teaspoon, otherwise you will quickly smear or spill the rim. Decorate with the chocolate flakes that have been set aside and refrigerate until consumption, but at least 1-2 hours.
Variation ideas:
You can also take 2 cups of sour cream and leave out the whipped cream.
You can also put some chocolate sponge cake (cut out round or crumbled) in flatter glasses at the very bottom, drizzle with kirsch and then only put a layer of cherry mixture and quark on top. The dessert is also ideal for menus or something where the 4-layer version would be too powerful - in addition, the amount is enough for around 16-20 servings.
For children or anti-alcoholics you can simply leave out the kirsch.
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