Biscuit:

Whites at room temperature — 3 PCs.
Small sugar — 1/4 Cup
Flour — 1/4 Cup
Cocoa — 1 tbsp
Cherry juice — 2 tbsp

Beat the whites to firm peaks, gradually adding sugar. Pour the sifted flour with the cocoa, stir gently from bottom to top. Put the dough in a lightly oiled baking dish, bake for 25-30 minutes at a temperature of 170 degrees. Cool, drizzle with juice.

Jelly:

The pitted cherries — 200 g
Dry red wine — 1/3 Cup
Sugar — 3 tbsp
Thyme — 3-4 sprigs
Gelatin 5 g

Pour cherry wine, add the sugar, thyme and gelatin and leave for half an hour. Bring to a boil, remove the thyme and pour the jelly into shape. Allow to solidify.

Yogurt mousse:

Low-fat yogurt — 250 g
Honey — 2 tbsp
Gelatin 7 g
Milk — 3 tbsp

Soak gelatine in milk, let it swell. Yogurt mixed with honey, gelatin, bring to a boil and add to the yogurt. Beat 15 minutes at medium speed of a mixer (I recommend to note the time, to not be tempted to stop before whipping) — weight should slightly thicken and increase in volume. Spread the mousse on top of the jelly, to smooth, to lay on top of the cake, press lightly. To put it in the refrigerator for a few hours.