Place the cherries, sugar and kirsch in a saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Heat the butter in a frying pan and fry the slices of baguette on each side until golden.
Remove the bread, dust with sugar and cinnamon, and place at the bottom of a serving dish. When the cherries are soft and cooked, remove them from the juice and pile on to the bread.
Blend the flour with a little water and, using a balloon whisk, quickly mix this into the warm cherry juice. Gently bring to the boil. The mixture will thicken slightly, becoming velvety. Pour over the bread and cherries, and serve.
© 2002 Fran Warde. All rights reserved.