Prepare the dough as usual for vareniki. Try to make the edges of the dough thin, since pinched edges of thick dough are very unattractive. Prepare the fruit beforehand by stoning the cherries and sprinkling them with sugar. Add 1½ cups sugar for every 4 cups of stoned cherries and set the fruit in the sun. After 3 or 4 hours, pour the juice released by the cherries into a saucepan and fill the vareniki with the cherries. Boil as for vareniki stuffed with farmer’s cheese. The cherries must be thoroughly drained in a coarse sieve, otherwise the juice will leak through the dough. Bring the drained cherry juice to a boil several times and serve it cold with the vareniki and sour cream. Or dilute the drained cherry juice with water, bring to a boil, and cook the vareniki in it.