Warm heavy cream, cherries and cinnamon sticks in medium saucepan about 15 minutes, using enough heat to let small bubbles form at the edges of the cream without bringing to a boil. Stir occasionally.

Meanwhile, gently whisk together sugar and egg yolks. Temper egg mixture with a little hot cream to avoid curdling, then gently mix egg mixture into cream mixture.

Continue to heat without boiling 2 to 5 minutes, or until the mixture is thick enough to coat the back of a spoon; stir occasionally.

Strain the sauce into a bowl, using a food mill or chinoise. Press the cherry pieces to release their juice. Let cool.

Refrigerate 6 to 8 hours, or overnight to intensify the flavors. Add salt and ground cinnamon to taste.

Photo and Recipe Courtesy of The Cherry Marketing Institute.