Combine the milk and gelatin in a small saucepan over medium heat. Heat to 135 degrees F. Add sugar and stir making sure the sugar and gelatin dissolves. Remove from heat.
Add the heavy cream and stir. Pass mixture through a strainer. Stir in the vanilla extract and a pinch of salt. Then, cool mixture to 50 degrees F.
Place 1 Tablespoon of Sour Cherry Jam in the bottom of 8 (8-ounce) wine glasses. Pour 1/2 cup cream mixture into each wine glass. Chill completely in the refrigerator at least two hours. Top with another Tablespoon of Sour Cherry Jam. Serve cold or at room temperature.