For the cherry sauce:
Frozen cherries - 300 gr
Sugar - 100 gr
Ground cinnamon - 1 teaspoon
Pour the sugar into a saucepan and heat over low heat. The sugar will gradually change color and melt. Just don't stir the sugar with a spoon, it will stick. When the sugar has melted completely, put the frozen cherries in the saucepan. If the caramel immediately sets, this is normal. Increase the heat a little and stir the sauce until the cherries melt the caramel. When there is no caramel left in the sauce, add the cinnamon and stir again. Let the sauce cool.
For the cane syrup:
Cane sugar - 300 gr
Water - 300 ml
Mix the water and sugar in a saucepan and start to heat gradually, stirring occasionally. The sugar should dissolve completely. When the water starts to boil, remove from heat and cool. Store the finished syrup in a tightly closed glass bottle or jar for up to 2 weeks.