Kirsch and Tart Cherry Souffles

Preparation

1. Topping:

   Step 1

   Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)

2. For souffles:

   Step 2

   Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)

   Step 3

   Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.