Measure flour, cacao powder, egg yolks and milk in the kettle. Heat the mixture with mild heat continuously stirring and let simmer slowly for couple of minutes. Cover the kettle with lid and cool down. Season the soufflé base with Hermesetas Granulated sweetener and stir until smooth.
Share the cherries to soufflé dishes, sprinkle Hermesetas Granulated sweetener and pinch of cinnamon on the cherries. Whip the egg whites until stiff and mix the whipped egg whites gently to soufflé base. Share the mixture on the cherries.
Bake the soufflés in oven in 175 °C for 15-20 minutes. Serve immediately after taking from oven.