Mash the shortbread biscuits in a baking dish and drizzle with the melted butter. Mix the mascarpone with the cream cheese, vanilla sugar, sugar and egg. Spread this mixture evenly on the biscuit base and bake for 15 minutes in a preheated oven (180 ° C fan oven).
Let it cool down a bit and during this time let the cherries drain, catching the juice! Put the cherries on the cooled mass.
Bring the cherry juice to the boil with 2 tablespoons of sugar, stir in approx. 30 g cornstarch and distribute the icing evenly over the cherries. Serve the dessert well chilled.