1. Halve and seed cantaloupe.
2. Using small end of melon baller, make round balls of cantaloupe by pressing baller deep in flesh until juice comes out of hole in bottom of baller, twisting to cut whole ball, and removing. Combine melon balls in large bowl with cherries, orange juice and creme de cassis.
3. Scoop out reaming cratered flesh from cantaloupe halves to make smooth container. (Save flesh for another use.)
4. Just before serving, gently toss melon mixture with raspberries. Divide fruit between melon shells. Garnish with fresh mint sprigs. Makes 2 servings.