Put the sugar into a saucepan and caramelize it. When it’s liquid, add the cherries and fry slowly until they soften and release the juice. Add a pinch of salt and cinnamon. Take the saucepan of the cooker and after a short while pour the sweet cream and cook again. Add a tablespoon of honey (or two).

At the same time, we cook the pasta al dente. Strain the pasta and combine with cherry sauce.  Serve on a plate and sprinkle with finely crushed gingerbreads.

Enjoy your meal!