Roll puff pastry dough out into thin sheet. Cut 3 flat cakes using cake tin to outline edges. Put them into a watered baking tray and make several piercings with a fork. Bake for 15 minutes at 440^oF (225^oC).

Whip cream with 1 tablespoon of sugar. Soak gelatin in cold boiled water (1:6) and dissolve over low heat. Add dissolved gelatin to whipped cream and refrigerate the mass for 30 minutes.

Cover cherries with sugar and let macerate, reserve 6 cherries for topping. Mix starch with 1 tablespoon of water. Warm cherry and add starch with water, bring to a boil stirring. Cool the cherry mass and spread it over 2 baked flat cakes. Put 2/3 of whipped cream over the cherries. Combine the cakes placing one upon another and cover them with the third one.

Mix cherry juice with sugar powder and spread it over the upper flat cake.

Top with whipped cream and cherries.