Stone the cherries over a bowl. Wrap 12 cores in a cloth and hit with a hammer. Put the core together with the cloves and the three times broken cinnamon stick in a gauze bag or coffee filter paper and tie. Mix the cherries with the sugar in an earthenware bowl. Pour the cherry stones into a sieve and allow to drain over the cherries. Add the gauze bag to the cherries. Cover everything and let it steep for 5-6 hours at room temperature. Then mix in a saucepan with 125 ml of red wine and slowly bring to a boil. Simmer for 10 minutes so that the fruits become soft, but you should not grind them. Remove the pan from the stove and take out the gauze bag. Stir in the remaining red wine and kirsch. Fill into glasses quickly. Turn over frequently as it cools so that the fruit can spread out well. Store in a cool and dark place.
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