Heat the cherries with their juice in a pot over medium-high heat until boiling, about 5 minutes. Stir in the vanilla pudding powder and cook for 1-2 minutes, stirring constantly, until thickened. Pour into a decorative glass bowl and let cool for 20 minutes.
Whip the sweet cream using an electric mixer for about 5 minutes until stiff peaks form. In a separate bowl, mix the quark, sour cream, and vanilla sugar together. Taste and add more sugar if desired. Gently fold the whipped cream into the quark mixture. Pour this mixture over the cooled cherry layer.
Pour the egg liqueur (roughly 0.5 liter total, creating a layer about 1 cm thick) over the cream mixture. Refrigerate for at least 1 hour 30 minutes until ready to serve.
Just before serving, sprinkle the chocolate sprinkles on top.
(Optional) For a child-friendly version without alcohol, set aside a small portion in a separate bowl before adding the egg liqueur.
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