For the tartlets, line the troughs of a muffin tray (12 troughs) with 2 paper baking cups each. Put 1 biscuit in each.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate eggs. Beat the egg whites until stiff, allowing the vanilla sugar to trickle in. Whip cream until stiff. Mix cream cheese, sugar, starch and egg yolk on a low setting with the whisks of the mixer for about 2 minutes.
Fold cream and then beaten egg white into the cream cheese mixture in portions.
Carefully spread the mixture into the hollows on the biscuits. Place the muffin tray on a fat pan (deep baking tray) and pour on enough boiling water to make the muffin tray stand too well 2⁄3 in the water.
Bake on the lowest shelf in a hot oven for about 30 minutes.
In the meantime, drain the cherries for the punch cherries, collecting the juice. Boil up juice, wine, sugar, vanilla sugar, cinnamon stick, star anise and orange peel in a pot. Simmer for about 5 minutes.
Stir starch and 4 tablespoons of water until smooth. Remove orange peel. Stir in starch, bring to the boil and simmer for about 1 minute. Fold in cherries. Let cool off.
Lift the muffin tray out of the water bath and let it cool down on a cake rack. Lift the tartlets out of the troughs and carefully remove the paper cups. Dust the tartlets with icing sugar and add the cherries.