Pre-soak the cherries in wine for a couple of hours (don't forget to leave a little for decoration). Gelatine, leave to swell for the user. On the bottom of the form tightly lay a cookie.

Spread a layer of cherries, sprinkle generously with grated chocolate (100g) and pour the wine remains dry the edges of the cookies. The rest of the cherry smallive into a puree in a blender (you will need 300 ml puree).

Beat with a mixer 400 g of sour cream with sugar and vanillin (or vanilla sugar). Sugar takes a half a Cup, look to taste. Add to cherry puree and a little more than half of the gelatin solution (chilled). 2 protein whisk until creamy, spoon put in the sour cream and stir very carefully so as not to break the whipped structure.

Pour the prepared mixture into the form, but leave the form room for one more layer. Put in the refrigerator.

While the first layer hardens, whisk 300 grams of sour cream with sugar, vanilla and orange zest. Add to the orange juice and remaining gelatin solution. Whisk one protein and lightly stir. Get the form from the refrigerator, sprinkle with grated chocolate (50 grams).

Pour the second layer of the parfait and put in the refrigerator. After 3-4 hours you can decorate.