Drain the cherries from the glass (save the cherry juice) or core fresh cherries.
Stir cherry juice with starch and sugar / syrup in a small saucepan and bring to a boil. Add the cherries (cook fresh cherries for about 5 minutes) and let cool.
Spread the filling on the pre-baked crust and smooth it out.
Roll out the remaining dough and cut into 1 cm wide strips.
Lay the strips crosswise like a grid on the cake and cut off the overlapped edges. Brush the dough grid with some plant-based cream or milk.
Bake the cake on a medium rack for about 20 minutes until golden brown.
Then allow the cake to cool and place in the fridge until serving. (Tip: The cake tastes even better the next day)
Before serving, sprinkle with some icing sugar if you like and serve with vanilla ice cream, coconut cream or simply pure.