Mix caster sugar with double cream in a saucepan and bring to the boil.
Turn down the heat a little and keep it at a low boil - stir to stop it catching.
after 3/4 mins remove from the heat and leave to cool.
Stone some cherries and place 3/4 in a saucepan with a drop of water and some caster sugar.
Heat on a gentle heat until the fruit collapses.
Push the pulp through a sieve and return to the sauce pan (add more sugar if desired) and reduce to a syrup.
Add lemon juice to the cooled cream and sugar mixture, decant into glasses and place in the fridge for a few hours to set.
When set add the cooled cherry syrup to the top with the reserved cherry halves.
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