Drain cherries from cherry juice
Put cherry juice in large pot and bring to boil (if cherry juice is not about 1 quart, add water)
Add cherries, cinnamon sticks, cloves, sugar, and salt.
Stir!
Allow that to simmer for about 5 minutes, or until cherries are nice and soft.
In a separate bowl, whisk together the water and flour, and then slowly mix into the soup.
Temper the egg yolks slowly by adding some of the hot soup (a tablespoon at a time) to the yolks and whisking! Do this until you have about 2 cups (ish) of mixture.
Slowly add the tempered egg yolk mixture to your soup, mixing constantly.
Simmer that for about 4 minutes, stirring the whole time.
Remove the soup from heat.
In a separate bowl, combine the sour cream, heavy whipping cream, and vanilla, and then temper that as you did the egg yolks.
Slowly add the mixture to the soup, stirring constantly.
Serve warm or chilled. My mom put some of it on vanilla ice cream!