Combine chenna, sour cream, sugar, orange zest, orange blossom water, and salt in a bowl.

Mix lightly until combined.

Cover the chenna mixture and refrigerate.

Stem and pit cherries.

In a separate large mixing bowl, combine cherries, sugar, balsamic vinegar, vanilla bean seeds and pod (or vanilla extract), and sake.

Stir the cherry mixture well.

Cover the cherry mixture and refrigerate for 4 to 6 hours.

Remove the vanilla bean from the cherry mixture before serving.

Divide the cherries and the juices among 8 dishes.

Top each serving with the prepared chenna.

Garnish with toasted pistachios and additional orange zest.

Serve chilled.