Bring the cream, sugar and vanilla to a boil in a saucepan and simmer.
From the beginning of boiling, remove from heat and add the 3 sheets of gelatin previously soaked in cold water.
Pour 2 tablespoons of Amarena cherry syrup into the bottom of the mussels, then add the mixture (or alternate spoons of syrup and layers of cream for a marbled effect).
Chill for at least 4 hours.
Unmould (or not) then cover each panna cotta with Amarena cherry syrup APT Fleurons and decorate with some whole cherries.