1⁄2 Bring l milk, 1 tablespoon sugar, vanilla sugar and 2 tablespoons butter to the boil. Add semolina while stirring and bring to the boil once. Remove from the heat, cover and allow to swell for about 5 minutes.
Separate the egg. Beat the egg whites until stiff, adding 1 tablespoon of sugar and 1 pinch of salt. Whisk the egg yolks and 5 tbsp. milk and stir into the semolina. Fold in the beaten egg white. Fill the semolina porridge into four bowls.
Drain the cherries in a sieve, collecting the juice in a saucepan. Bring the cherry juice and 1-2 tbsp. sugar to the boil. Stir starch and 2 tablespoons cold water until smooth. Bind the juice with the mixed starch. Stir rum and cherries into the sauce.
Mix 4 tablespoons of sugar and 1⁄2 tsp. cinnamon. Heat 2 tablespoons of butter in a small saucepan until slightly browned. Serve the semolina porridge with rum cherries. Drizzle with brown butter and sprinkle with cinnamon sugar.