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.
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.
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.
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.