About two minutes after I posted this I found the recipe! Feel free to post any other versions of this soup, as my grandma always liked to leave an ingredient or two out!

Cherry Dumpling Soup

1 quart cherries, pitted (wisconsin door county cherries if you can find them) 1/4 c. sugar 2 1/2 c. water Dumplings: 1 1/2c flour 1 t. baking powder dash of salt 1 egg beaten 1/4 c. milk cinnamon (opitonal to your taste) Boil cherries, sugar, and water in a saucepan. Dumplings: mix all ingredients and drop in spoonfuls over cherries. Keep covered and cook for 20 minutes over medium heat. Serve warm or cold, and you can add cinnamon if you like.

The one I'm familiar with doesn't have dumplings. Yours sounds great!
CHERRY SOUP (serves 4-6)
1 cup pitted cherries
1 lemon slice
1 stick (2") cinnamon
2 cups water
2 TBL sugar, or more
Pinch of salt
1 TBL cornstarch
1/4 cup cream

Boil the cherries, lemon & cinnamon stick in the water for about 10 minutes, until the cherries are very soft. Add the sugar & salt.
Mix the cornstarch with a small amount of water, add it to the boiling mixture & cook, stirring 1 minute. Remove the cinnamon stick.
Puree the mixture ina processor, add the cream, mix & chill. Garnish each serving w/additional cherries.~~Craig Claiborne