For the lemon mascarpone, place the mascarpone, lemon zest and juice into a bowl and mix well to combine.
For the syrup, heat the sugar in a pan until melted and caramelised. Add the butter, cherries and cherry juice and simmer for 6-8 minutes, until reduced.
Stir in the orange zest and Kirsch and cook for a further minute.
To serve, place the mascarpone mixture between two spoons to make a quenelle and transfer to a serving plate. Pour over the cherry syrup.