Place one-half pound of warm butter in a basin and work it thoroughly with a spoon, adding the yolks of twelve eggs, one at a time, and then one-half pound of powdered sugar. When it begins to froth, put in a quarter of a pound of breadcrumbs, a small quantity of cinnamon and finally the whites of eight eggs well-whisked. Then take a large and fairly thick timbale-mould, butter it well, and on the bottom, pour a layer of the mixture. Then put in a layer of preserved and well-drained cherries, not allowing them to lie against the sides of the mould and continue, in this way until full. Cover the mould with a baking-sheet upon which are live embers, place in the oven and bake for twenty-five minutes. Then turn it out onto a dish, cover the bottom of the pudding with cherry sauce, and serve.