Heat cherries in a saucepan, season with a little bit of honey, red wine, brown sugar and cinnamon.
Butter the brioche dough sheets and put one unit of the cherry-nut mixture on each. Then form sachets, tie them with a thread, place them on a baking tray and put them in the oven at 180 °C. Whip the cream until stiff.
Arrange the sachets on a plate and drape the whipped cream around them.
Dust everything with cocoa powder and decorate with some pecans and cherries.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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