Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar and vinegar, continue to beat until the mixture is fine-textured, glossy and very stiff. Sieve in the cocoa and cinnamon, mix together. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a fork.
Bake for approx. 20 mins. in the lower half of an oven preheated to 120°C. Reduce the heat to 100 °C and allow the pavlova to dry out for approx. 2 hrs. Then switch the oven off and leave the pavlova to cool in the oven with the door open.
Cover the cherries and sugar in a pan and cook for approx. 5 mins. until soft, allow to cool.
Combine the yoghurt and sugar, mix in the whipped cream. Spread the yoghurt cream and stewed cherries on top of the pavlova. Top with a sprinkling of chocolate.