Caramelize the sugar in a saucepan, deglaze with the cherry juice, add the cinnamon stick, opened vanilla pod and clove. Simmer over low heat. Bind with the mixed starch, i.e. the pudding powder. Finally add the cherries. Let cool down.
Mix the cream cheese, sugar, vanilla sugar, pumpernickel and chocolate in a bowl. Whip the cream until stiff and fold in carefully. Put in a cool place.
Put the basil leaves, honey, plucked mint, powdered sugar, pine nuts, parmesan and olive oil in a blender and puree finely.
Serving:
Pour the cream in layers into a glass using a piping bag and cherries.