For the meringue, beat the egg whites and 1 pinch of salt until stiff, adding 150 g of sugar. Pour the mixture in 4 large blobs onto a baking tray lined with baking paper. Use a sauce ladle to press a hollow into the meringue before drying so that the cream and cherries can be arranged on the pavlovas. Dry in a preheated oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer) for approx. 1 1⁄2 hours. Leave to cool with the oven door slightly open.
For the compote, drain the cherries and collect the juice. Bring the juice, rum and 3 tbsp. sugar to the boil and boil down for about 10 minutes. Add the cherries. Let cool off.
Cut the chocolate into pieces and melt in a hot water bath. Let it cool down. In the meantime whip cream until stiff. Fill meringue shells with cream and cherries. Sprinkle with chocolate. Serve immediately.