For the cherry sauce, drain the sour cherries. Soak gelatin according to instructions, squeeze well and dissolve in 3 tablespoons hot cherry juice.
Mix with remaining cherry juice and red wine and let cool slightly. Rinse 4-6 cups or glasses, fill with cherries, pour the broth over them and allow to set.
Dip the containers briefly in hot water, loosen the edges slightly with a pointed knife and turn out the contents.
Arrange the cherry sauce and serve.
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