Cherry Amaretto Cream

Sprinkle the unflavored gelatin over ⅓ cup water in a small saucepan and let it bloom for 2 minutes to soften, then heat gently over low heat, stirring occasionally, until the gelatin dissolves completely (about 2-3 minutes).

Remove the gelatin mixture from heat and stir in the sour cream, sugar, fresh lemon juice, vanilla extract, and almond extract until fully combined and smooth.

Fold 1 cup of the coarsely chopped fresh cherries into the sour cream mixture using a spatula, distributing them evenly throughout.

In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer or whisk.

Gently fold the whipped cream into the cherry-sour cream mixture in two additions, being careful not to deflate the whipped cream.

Fold the remaining 1 cup of coarsely chopped fresh cherries and the amaretto liqueur into the mousse-like mixture until evenly distributed.

Divide half of the crumbled amaretto cookies among four serving glasses or bowls, creating an even layer on the bottom of each.

Spoon the cherry amaretto cream mixture evenly over the cookie layer in each glass, filling to about three-quarters full.

Top each serving with the remaining crumbled amaretto cookies, distributing them evenly.

Refrigerate the desserts for at least 2 hours (or until ready to serve) to allow the flavors to meld and the texture to set slightly.

Just before serving, garnish each dessert with 6 whole pitted cherries and a sprig of fresh mint leaves.