Remove the seeds of the cherries. Soak them in the cherry liqueur. Beat the biscuits in a mortar and mix them with 1 teaspoon of cinnamon. Add the melted margarine and mix. Press and spread on the bottom of a 22 cm diameter clamped mold. Melt the white, milk and dark chocolate in separate bowls in a double boiler. Separate the half of the melted dark chocolate.

Cover 10-12 cherries in dark chocolate. Refrigerate to freeze. Whisk the cream with 4 tablespoons of granulated sugar. Add labne cheese to cream and mix. Soak gelatin in cold water. When it softens and swells, strain the water and melt it in hot water. Add the melted gelatin to the cream and mix.

Divide the mixture into three. Add the melted chocolate to each separately and mix. Separate 1 tablespoon of white chocolate cream. Pour the remainder over the biscuits in the mold.

Spread the milk chocolate cream and some of the cherries on it. Then add the dark chocolate cream and cherries. Spread the white chocolate you have separated on the top. Keep in the refrigerator for 1 night. Serve by slicing.