1. Place grated cheeses in a large bowl and toss to combine.

2. Add cornstarch and dry mustard; toss to coat cheeses completely.

3. Rub the bottom half of the fondue pot with the cut garlic clove halves.

4. Add wine to the fondue pot; bring to a strong simmer (setting 5).

5. While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time. Don't add any more cheese until each handful is completely melted and smooth.

6. When all the cheese has been added, stir in the Kirschwasser, reduce heat (setting 3) to ensure a very light simmer, and serve.