Soak the gelatine leaves in cold water until they are soft.
Bring the milk, cream, vanilla pod, seeds, and sugar to a simmer in a pan.
Remove and discard the vanilla pod after simmering.
Squeeze excess water from the gelatine, stir it into the pan off the heat until dissolved.
Divide the liquid among four ramekins and cool.
Refrigerate the ramekins for at least one hour until the mixture has set.
Boil the sugar, water, and cherry liqueur in a pan, then simmer until the sugar dissolves.
Add half of the raspberries to the pan and blend with a hand blender until smooth.
Sieve the sauce into a bowl and stir in the remaining whole raspberries.
Turn the panna cotta onto plates, top with sauce, mint, and a dust of icing sugar.