Put the cherries and raspberries in a sauce pan and add the water and cinnamon stick.
Cook on low heat for 15-20 minutes until the fruit crushes and makes a sauce.
Layer a spoonful of the yogurt in a shot glass, followed by a spoonful of the sauce. Tap the shot glass gently on the table to make the layers swirl together.
Continue to fill the glass to the top repeating layers, and sprinkle cinnamon on top.
One container of yogurt is enough for about 2 parfaits.