Defrost the frozen cherries and allow to drain well. Drain cherries from the jar well as well. Break the sponge fingers into small pieces. Place in a bowl and sprinkle with rum. Cover the sponge cake and let it stand for at least 2 hours, stirring 1-2 times if necessary.
Separate eggs. Cream the fat with the whisk of the hand mixer. Alternately add sugar and egg yolks, whisk until foamy. Mix cocoa, almonds and cinnamon. Gradually add the cocoa mixture and biscuits and stir in. Beat egg whites until stiff and fold in. Grease a springform pan at the bottom
Put about 1/3 of the dough into the mould and smooth it down so that the bottom is covered about 1 finger's breadth. If necessary, dab the cherries dry again. Add to the remaining dough and fold in. Pour into the mould and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes on the second rack from below. If necessary, cover for the last 15 minutes
4 Take out and leave to cool on a cake rack for about 15 minutes. Remove the cake from the edge with a knife. Dust with 2 tbsp. icing sugar and leave to cool in the mould. Just before serving, dust with 1 tbsp. icing sugar. Whipped cream tastes good with it
waiting time approx. 4 hours