1. Simmer the cinnamon sticks in the water for 15 – 20 minutes. Discard cinnamon.
2. Add apple to water. Continue to simmer for 5 minutes.
3. Add cherries & raspberries. Bring to a rolling boil.
4. Allow soup to rest for 30 minutes. Refrigerate.
5. Serve cold, with a dollop of whipped cream.