Place the vanilla bean into a cold oven set to 200°C and roast it for 10 minutes exactly. Remove from the oven and cool.
Place vanilla bean and sugar into the Thermomix bowl and mill 10 sec/speed 8.
Add milk and yolks and cook 8 min/80ºC/speed 4.
Pour into separate bowl and cool this custard completely.
Meanwhile, combine the kirsch with craisins in glass bowl, cover and set aside for 30 minutes.
In clean and dry Thermomix bowl, place chocolate and pistachios and chop 2 sec/speed 6. Set aside.
Place ricotta, crème fraîche/sour cream and cold custard into Thermomix bowl and blend 30 sec/speed 7. Scrape down sides of bowl if necessary. Turn dial down to speed 3 and add melted butter through hole in lid, allowing 1 minute to incorporate.
Add craisins with kirsch and chopped chocolate and nuts. Mix 2 sec/speed 5 until just blended.
Pour mixture into moulds of choice and place into the freezer overnight or until solid.
To make Cherry Sauce: place all ingredients except the cherries into Thermomix bowl and cook 4 min/80ºC/speed 4.
Cook 8 min/90ºC/speed 4 until sauce thickens.
Add drained cherries and mix just to warm through.
Turn pashkas out onto serving platter and drizzle with sauce and cherries. I suggest defrosting them in the fridge until a fork or spoon will cut through them easily before serving.