PREPARATION
Beat together the butter, sugar and vanilla sugar until creamy. Gradually add the eggs. Mix the flour with the hazelnuts, baking powder and cinnamon and fold into the butter and egg mixture. Carefully stir in the milk. Put the mixture in 4 greased heatproof molds. Press the stoned cherries into the mixture and bake for about 20 minutes in an oven preheated to 160 °C. Put the cherry cakes on plates while still warm; garnish with mint and powdered sugar. Serve with fresh cherries and vanilla ice cream.