Step 1

Drain cherries, reserving 60ml (1/4 cup) of the syrup. Combine the reserved syrup and the kirsch, if desired, in a small bowl. Combine the custard and chocolate sauce in a small bowl.

Step 2

Cut each rollette crossways into 4 slices. Divide half the slices among serving glasses. Drizzle over half the syrup. Top with half the cherries. Pour over the custard mixture.

Step 3

Continue layering with remaining rollette slices, syrup and cherries. Top with the cream and chocolate to serve.