Spread the puff pastry dough with a rolling pin on a surface sprinkled with flour and cut 8 squares (8 x 8 cm). Put on a lightly wet oven tray and cook (preheated to 220ºC) for 10 or 15 minutes. Leave to cool. Clean and bone the
cherries, put in a bowl with the liqueur and the sugar and leave to macerate for 1 hour. Put in a pot and simmer until there is no liquid and soft. Whip the cream and, when thick, add slowly 3 or 4 tablespoons icing-sugar. Cover a puff pastry base with cream,
cherries, and top with puff pastry. Sprinkle with icing-sugar.
