Wash the cherries, drain well, remove the stalks, halve and pit them. Mix the cherries with the jam. Put flour, hazelnuts, cocoa, fat in flakes, sugar, salt, vanillin sugar in a large mixing bowl. Mix with the dough hook of the hand mixer. Then work into crumbles with your hands
Spread 2/3 of the sprinkles on a greased springform pan (26 cm Ø), press them to a base with your hands. Spread the cherries on the crumble base. Sprinkle the rest of the crumbles evenly on top
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from the oven and let it cool down. Mix icing sugar and lemon juice until smooth. Decorate the cake with it and cut into pieces. Whipped cinnamon cream tastes good with it