For the curd cheese and cherry layer dessert, first pour the cherries into a sieve and collect the juice. Stir 1-2 tablespoons of cherry juice with the cornstarch until smooth.
Caramelize the sugar in a small saucepan, add the cherry juice. Add the cinnamon stick and vanilla bean and simmer for about 5 minutes. Add the cherries. Stir in the stirred starch and bring everything to a boil again briefly to thicken the sauce. Allow to cool before using and remove the cinnamon stick and vanilla pod.
Stir the curd cheese with powdered sugar and lemon zest until smooth. Divide among 3 bowls. Set one bowl of it aside, the curd in it will remain white. Pour a few tablespoons of the cherry mixture into each of the other two. When doing this, one curd mixture should become light pink and the other a richer color.
Pour into pretty glasses alternately first the dark pink curd, then cherries (without or with very little juice), then the light pink curd, again cherries and finally the white curd.
Decorate the curd-cherry layer dessert with sugar hearts.