• In a large saucepan, over medium low heat, bring the cherries and preserves to a boil, stirring occasionally. Add a few teaspoons of water if the mixture's too thick to stir easily.
  10 oz fresh, or frozen, sweet dark cherries, 5 oz cherry preserves
• Continue cooking the cherry mixture for 5 minutes, stirring occasionally. Remove the saucepan from heat, and let it sit until the mixture's cooled to room temp.
• In a medium mixing bowl, whip the 1/2 cup sugar, lemon juice, and ricotta until evenly and completely combined.
  1/2 cup + 3 tbsp sugar, 2 tbsp lemon juice, 1 cup ricotta cheese
• Add the remaining sugar, whipping cream, and zest to the bowl of a stand mixer. Whip/whisk them together, on medium speed, until the cream's thickened and stiff peaks form. Don't over mix, or you'll end up with butter.
  1 cup heavy whipping cream, zest of one lemon
• Use a spatula and fold the ricotta mixture into the whipped cream until evenly combined and smooth. Chill the ricotta mixture for 15-20 minutes.

To Assemble The Dessert Cups

• Evenly divide the brownie chunks between 3-4 wine glasses or dessert cups. 
  2-3 cups quality fudgey brownies, broken up into large chunks
• Scoop the cherry mixture evenly out over top all of the brownies in the glasses.
• Scoop, pipe, or spread the ricotta mixture evenly out between the dessert cups and over top of the cherry mixture making sure to keep the layers as distinct as possible.
• If desired, top each cup with shaved chocolate and a sweet, dark cherry. Serve immediately.