Preheat oven to 180°C. Grease ramekin moulds and keep them in the refrigerator to chill.
Heat butter in a non stick pan. Add maida and sauté on medium for 1 minute.Slowly add milk and whisk well.
Cut the vanilla pod and scrape the seeds from the centre and add them to the mixture.
Transfer the mixture into a glass bowl and allow it to cool for some time.
Melt dark chocolate and white chocolate separately in a microwave.
Take egg whites in a bowl. Slowly add castor sugar and whisk well.
Remove the melted chocolates from the microwave.First, add dark chocolate to the soufflé mixture and mix well.
Then add white chocolate and mix lightly. Add the whisked egg whites.
Remove the ramekin moulds from the refrigerator and fill them half with the soufflé mixture.
Add some cherries to it. Pour some more soufflé mixture over it and add some more cherries.
Bake in the preheated oven for 12 minutes. Chill and serve in the moulds itself.