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In a saucepan, heat the thickened cream and milk together until they are just about to simmer, then take it off the heat.
Soak the gelatin leaves in cold water, then incorporate them into the warm cream mixture until fully melted.
In a separate bowl, whisk the egg yolks, sugar, and salt together until the mixture becomes pale.
Gradually add a portion of the warm cream to the yolk mixture to temper it, then mix it all back into the remaining cream and gelatin.
Pour the custard mixture into molds and place them in the refrigerator to chill until set.
For the poached cherries, combine sugar, water, lemon juice, lemon peels, vanilla bean paste, and a pinch of salt in a saucepan and bring it to a gentle boil.
Add the cherries to the saucepan and let them simmer briefly until they soften and take on the syrup's flavor.
Remove the saucepan from heat and stir in the amaretto (or cook it off for a more subtle taste).
Take the poached cherries out of the syrup and set them aside, keeping the syrup for serving if desired.