Follow these simple steps to bring this delectable dessert to life:

1. In a medium saucepan, combine the milk, sugar, and cornstarch. Whisk together until the cornstarch is fully dissolved.
2. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and comes to a gentle boil. This should take about 10-12 minutes.
3. Once the mixture has thickened, remove it from the heat and stir in the rose water and vanilla extract. Pour the muhallebi into individual serving dishes or a large serving bowl.
4. Allow the muhallebi to cool to room temperature, then refrigerate for at least 2 hours or until set.
5. Meanwhile, in a small saucepan, combine the cherries, honey, lemon juice, and cinnamon. Cook over medium heat until the cherries soften and the sauce thickens slightly, about 5-7 minutes.
6. Let the cherry mixture cool before spooning it over the chilled muhallebi. Garnish with chopped pistachios and mint leaves if desired.

Pro tip: Stirring patiently as the muhallebi thickens is key to achieving that perfect, velvety texture. Remember, patience in the kitchen is often rewarded with delicious results!