First, prepare the cream: In a small saucepan, pour the milk and add the corn flour. Stir well. Add the sugar and continue stirring. Add the vanilla extract and the cream. Stir until it thickens. Divide the cream into 6 glasses. Cover them with plastic wrap to prevent a skin from forming on the cream. Allow the cream to cool and refrigerate for 5-6 hours to set well.
 
Pour the water into a small saucepan, and when it boils, dissolve the cherry jelly powder in it. Let it cool and distribute it among the glasses. Place them in the refrigerator for 3-4 hours for the jelly to set. Garnish with fresh cherries and mint leaves.