Cherries With Chocolate In Ricotta

• 15 ounces part-skim ricotta
• 1/4 cup kirsch, or to taste
• 1/4 cup powdered sugar, or to taste
• 2 ounces best-quality bittersweet chocolate, chopped
• 1 to 1 1/2 pounds very ripe cherries, pitted and halved
• Cocoa powder, preferably Dutch process, for garnish
• 2 tablespoons sliced almonds, toasted

1. Whip ricotta with kirsch and powdered sugar to lighten.
2. Fold in chocolate and cherries.
3. Add more kirsch and sugar if needed.
4. (If time allows, chill at least 15 minutes.)
5. Divide among 4 shallow serving bowls.
6. Dust lightly with cocoa, and garnish with almonds.

ricotta, powdered sugar, bittersweet chocolate, very ripe cherries, cocoa, almonds

Taken from cooking.nytimes.com/recipes/10953 (may not work)