Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender. Heat cherries, orange juice, honey and cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.