Prepare the Cherries
If using fresh sour cherries, rinse them well and remove the pits.
If using frozen cherries, take them out of the freezer about 1 hour before cooking to thaw. You can include any juices from the thawed fruit.

Start the Base
Place the cherries (with any juice) into a large pot. Add 2 tablespoons of sugar and begin heating over medium-high heat.
Add the ground cloves and cinnamon sticks, and stir gently.

Add Liquids
Once the mixture comes to a boil, pour in the orange juice and water.
Continue cooking over medium-high heat until it returns to a boil.

Make the Cream Mixture
While the cherries are cooking, in a separate bowl, whisk together the  cornstarch and vanilla. Stir until completely smooth with no lumps.

Temper the Cream
When the soup is boiling, lower the heat to prevent curdling. Scoop out a ladle of the hot cherry liquid and whisk it into the cream mixture to temper it.

Combine and Finish Cooking
Slowly pour the tempered cream mixture back into the soup, stirring constantly. Return the pot to medium heat and cook until the soup thickens slightly and just comes back to a gentle boil. Stir occasionally to prevent sticking.

Chill and Serve
Remove from heat and let the soup cool slightly, then refrigerate until cold.
Serve chilled, topped with whipped cream and optional chiffonade of mint or basil.