Crush the macaroons and put them in a layer in the bottom of 1 large or 2 small glass serving bowls. Sprinkle with sherry. Cover with the cherries and 1/2 cup juice, reserving a few cherries for decoration. Sprinkle with lemon rind. Soften gelatine in water and stand the container in hot water until gelatine is dissolved. Beat egg yolks with sifted icing sugar until pale and thick; stir in rum and dissolved, gelatine. Whip cream and fold in. Add half the chocolate curls. Beat egg whites until they hold soft peaks and fold in. Pour over fruit and chill overnight. Decorate with whipped cream rosettes and reserved chocolate curls and reserved cherries.
CHOCOLA TE CURLS: Have chocolate at room temperature; using a swivel-blade peeler, cut thin strips off chocolate, they should curl nicely. Store on a plate in refrigerator until required.