Instructions: Preheat oven to 400 F.

Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt).

Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 cup souffle dish.

Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.

May be served with a chocolate sauce.

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