Wash and halve the cherries and place in a saucepan with the chocolate sauce and kirsch. Cut the vanilla pod lengthways and scrape out the pulp and add to the cherries. Mix the sugar with Gelfix Super and stir into the fruit mixture. Bring everything to the boil while stirring over high heat, let it simmer for at least 3 minutes while stirring constantly and remove from the hob, skimming if necessary. Immediately fill the prepared jars to the brim, close with the twist-off lids, turn over and leave for about 5 minutes on the lid and let the jam cool down.
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