Crumble the pretzels and biscuits in a freezer bag using a dough roller. Melt butter. Mix crumbs, butter and honey. Divide the crumb mixture into 4 tartelette cups (10 cm Ø; lift-off base) spread with oil and press them down as base and rim.
Chill for about 30 minutes.
Chop the chocolate and melt over a warm water bath. Drain the cherries and let them drain well. Mix sour cream, mascarpone and vanillin sugar. Mix the cherries and jam, except for 8 cherries for decoration, fold lightly into the sour-mascarpone cream.
Spread the cream over the Tartelettes. Add liquid chocolate with a spoon and lightly swirl. Decorate with cherries. Chill for about 15 minutes. Lift out of the moulds and arrange.