Separate the gingerbread from the wafer and crumble in a blender. Put the cherries in a colander. Catch the juice, something is still needed. Beat the cream with a little sugar until stiff. Put a layer of gingerbread crumbs in a glass bowl, then a layer of cherries with a little juice and some kirsch and then a layer of whipped cream. Alternating until everything is used up. The last layer should consist of whipped cream. Then chill for at least an hour.