Cream up the butter with the sugar and mix in the dry ingredients. Add the egg as last and cool the dough for 4 hours.
Mix all the ingredients till smooth and put the mixture in a piping bag.
Bring cream and glucose to the boil and pour on the white chocolate, let it set in the frigde for 4 hours.
Soak the gelatin in cold water, heat up the cherry puree till 60°C disolve the gelatin in the puree. Whip up the cream til a yogurt thickness and mix it by bit with the cooled down cherry purree.
Bring water, sugar and amarena cherrys to the boil and blend till smooth. Add the agar agar and let in boil for 2 minutes. Poor onto a tray and let in set. Put the set jelly in a foodprocessor untill smooth.
Soak gelatin in ice water until softened; squeeze out excess water and set aside.In a medium size pot, bring water, sugar and glucose and cook to 103°C. Stir in drained gelatin.Place chocolate in a medium size bowl.Pour hot sugar mixture onto chocolate and emulsify.Stir in condensed milk and neutral glaze and colors. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches 35°C.