Softened butter mix of fluffy cream. Little by little, add sugar mixed with vanilla and salt, stirring until a smooth mass. Then one by one the eggs. Sift the flour with the starch, cocoa and baking powder and add spoon by spoon alternating with milk. Well mixed batter is poured into a baking dish with a diameter of 26 cm, covered with oiled paper and smoothed. Bake about 25 minutes in preheated oven at 180 C. The baked base turns on the grid, freed from the paper and leave to cool. Then put it back in cake form and the base plate with almond liqueur and leave the cold. Starch is diluted in 4 tbsp of cherry juice. Add cinnamon and remaining juice and the mixture heated on the stove until slightly thickened. Drained cherries are arranged on the base and are covered with compressed juice. The cake is left in the fridge. Gelatin is flooded with a little cold water and allowed to swell, and then melted in a water bath. The cottage cheese mix with sugar and vanilla. Add gelatin and slightly cold cappuccino, dissolved in warm water 1-2 tbsp. The cream was stirred to a dense foam. Mix with the cottage cheese and mix everything well. The cream is poured over the cherries and smoothed. The cake is left in the cold to tighten. Immediately before the presentation sprinkled with plenty of cocoa.