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Start by making the custard. Use ca. 100ml of the milk and whisk together with the rice flour (or cornstarch if using), mahleb and sugar.
In the meantime heat the remaining 400ml of milk in a medium saucepan until it starts to steam.
Stir in the rice flour (or cornstarch) slurry and, whisking constantly, cook the custard on medium heat until it starts to thicken. This will take ca. 10-15 minutes.
Divide the custard evenly between four small bowls and place in the fridge to set for 3-4 hours.
For the cherry compote heat all the ingredients over medium heat until the sugar is dissolved and the juices have turned slightly syrupy.
Serve the muhallabia with a spoon or two of the cherries and some of their syrup.