• Place the cherries, honey, lemon juice and water in a small sauce pan over low medium heat.
• Place the cloves and seeds in a small spice bag and place in the pan with the cherries.
• Simmer the cherries for 30 minutes uncovered.
• Once cooked, remove the spice bag.
• Place some of the liquid in a small ramekin and add the corn starch. Mix it well so no starch lumps are visible.*
• Mix the corn starch slurry into the cherries and mix well.
• Let this thicken, and set aside.

Forming, cooking and serving

• Using a pasta maker, roll out the dough to about 1/8 inch thick. These need to be thin for the best taste, but no too thin. On my machine it is a setting of 4.
• Using a 3 inch cookie cutter, cut our circles of the rolled out dough. Flour these and set aside.**
• Place one circle of dough on a clean flat floured surface. Add 2-3 cherries with the thickened liquid. Moisten the edge and fold over the dough round to form a half moon.
• Seal the half moon. I use a fork and press the tines into the dough to seal these. However, if you can master the rope like edging you are better than I, go for it!
• Place the filled vareniki on a parchment covered cookie sheet.
• In a large pot fill about half way with water and add salt. Bring this to a boil.
• Add the filled vareniki about 8 or so at a time depending on the size of your pot. Bring to a simmer or low boil and leave them for a good 4-6 minutes. The dumplings should rise to the surface, but make sure to give them enough time so the dough cooks well.
• Remove the cooked vareniki using a slotted spoon or a spider strainer and let them drain.
• Place 2-4 vareniki on a plate, Add a dollop of sour cream and sprinkle with caramelized onions.