- With the rack in the middle position, preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
- In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
- In a bowl, beat the egg whites with an electric mixer until frothy. Gradually sprinkle in the sugar, beating until stiff peaks form. Stir in the cornstarch mixture.
- Spoon the meringue onto the baking sheet and shape into an 8-inch (20 cm) disc.
- Bake for 1 hour and 15 minutes or until the meringue is lightly golden brown. Remove from the oven and let cool completely. The meringue will sink slightly as it cools.
- In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
- Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
- Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.
- In another bowl, whip the cream with the icing sugar until stiff but pliable peaks form.
- On a serving plate, spread the whipped cream on the meringue. Top with the cherry mixture. Garnish with the chocolate curls and fresh cherries.
- Serve immediately.