Cream with Cherries

Drain on a sieve a quart of very firm whipped cream sweetened and flavored with lemon. Remove the stones from some large, black, sweet and sound cherries; stew them with powdered sugar, then leave till cold; drain their syrup into a pan and let reduce until it becomes thick. Cover the bottom of a china dish with a layer of soft macaroons broken in pieces, spread the cherries over, and mask these with another ounce of macaroons; on this dress the cream in a dome; smooth and decorate through with the cornet, and serve the syrup separately.