1.Divide cake into six 1-cup (250ml) ovenproof dishes.
2.Stir sugar and the water in saucepan constantly, over heat, without boiling, until sugar is dissolved. Bring to the boil, boil, uncovered, minutes, without stirring. Remove from heat, stir in liqueur, pour over cake. Divide cherries evenly over cake.
3.Preheat oven to 160°C (140°C fan-forced).
4.Meanwhile, combine egg yolks, cornflour and extra sugar in medium saucepan, gradually stir in milk, over heat, stirring constantly, until custard boils and thickens. Reduce heat, stir in cream cheese until melted. Remove from heat. Divide custard evenly into dishes, stand 15 minutes.
5.Make meringue, beat egg whites is small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved. Spread over custard.
6.Bake desserts about 12 minutes. Increase oven temperature to 180°C (160°C fan-forced), bake further 5 minutes or until meringue is lightly browned.
Amaretto is an almond-flavoured liqueur. If you prefer a tart flavour, use bottled morello cherries. Desserts can be layered in dishes several hours ahead, top with meringue just before serving.Note