For the sour cherry puree, wash and pit the sour cherries and mix them with the cane sugar and water in a large pot.
Bring everything to a boil, stirring constantly so that nothing sticks to the bottom. Mix the vanilla pudding with a little water and whisk into the hot sour cherries and bring to the boil once briefly.
Season to taste with cinnamon and pour while still hot into the prepared glasses, which have been rinsed out with alcohol.
Seal the sour cherry puree tightly and clean. Turn upside down, cover and let cool slowly.