For the sour cherry coffee jelly, first rinse four small ramekins and divide the sour cherries among them.
Soak the gelatine in water according to the package instructions and then squeeze out well.
Heat water with whipping cream, add sour cherry juice, coffee liqueur and cappuccino powder, stirring constantly. Skim some of it for the sauce and set aside. Stir the gelatin into the remaining mixture. Empty into ramekins and refrigerate for at least 3 hours.
Before serving, turn out the sour cherry coffee jelly, arrange with the sauce, sprinkle with powdered sugar and garnish with mint leaves.