Cherry, Chocolate and Almond Creams

• 1 lb cherries
• 25 g golden caster sugar
• 2 tablespoons disaronno almond liqueur
• 1 (284 ml) carton whipping cream
• 100 g amaretti, coarsely crushed
• 25 g chocolate, coarsely grated (put in the freezer for a good half an hour before grating, so it doesn't melt all over your fingers)

1. Set aside 4 or 6 shapely cherries complete with stems.
2. Stone the remainder and mix with the sugar and liqueur.
3. cover and leave to macerate for at least 2 hours in the fridge.
4. Just before you are ready to serve, lightly whip the cream to soft peaks.
5. Fold in the amaretti biscuits.
6. Divide about a third of the cherries between 4 large or 6 smaller glasses, covering the cherries.
7. Scatter over about half the grated chocolate.
8. Repeat these layers until all the remaining cherries, cream and chocolate are used up.
9. Top each glass with one of the reserved charries and serve.

cherries, sugar, whipping cream, amaretti, chocolate

Taken from www.food.com/recipe/cherry-chocolate-and-almond-creams-92769 (may not work)