Grease a casserole dish (I have used a 25x 20 cm dish) to set the dessert.
Into a deep saucepan add the butter, cloves and cinnamon and set on medium heat.
As the butter melts and spreads add the vermicelli and saute till the vermicelli appears light brown and looks toasted.
Add the milk and keep stirring to cook the vermicelli. Ensure to break up any lumps that are there.
As the mix starts bubbling, add sugar and stir in in well.
Cook till the mix the vermicelli appears translucent.
Now add the condensed milk and cook a bit further.
When the mix starts coating the spoon and stays to a dropping consistency, remove from heat.
Add the cherries and black currants and mix well.
Remove the cloves and cinnamon stick carefully.
Spoon the mix into the greased dish and let it sit.
Cover with a foil or wrap to prevent skin formation.
Let the mix cool completely.
Slice and serve the vamazelli cake.