1 env. unflavored gelatin
1/3 c. cold water
3 tbsp. cream sherry
5 egg whites
2/3 c. sugar, divided
1 c. whipped cream
Candied cherries
Ground cinnamon

Combine gelatin and cold water in top of a double boiler; let stand 5 minutes. Place over boiling water; cook, stirring constantly, until gelatin is dissolved. Remove from heat, and let cool (do not allow mixture to become firm). Stir in the sherry.

Beat egg whites (at room temperature) until foamy. Gradually add 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat whipping cream until foamy; gradually add remaining sugar, beating until soft peaks form.

Fold whipped cream and gelatin mixture into egg whites. Spoon into serving bowl. Cover and chill 4-5 hours or until set. Garnish with candied cherries and cinnamon.