Instructions

1. Using a medium saucepan combine cherries and honey over medium heat until hot and bubbly. Stir in whisky (if using) and continue to cook for 2 minutes, stirring occasionally. Add 1 tablespoon of butter and stir until melted.
2. In a extra small bowl, mix lemon juice with cornstarch and add to cherry filling. Continue cooking for 2-3 minutes until sauce thickens. Stir in the almond extract.
3. Pour cherry filling into a bowl and allow to cool to room temperature, then cover and refrigerate for at least 2-3 hours.
4. Using and electric mixer fitted with whisk attachment whip softened cream cheese with sweetened condensed milk, lemon juice and vanilla extract until fluffy.
5. Crush cookies (or graham crackers) to fine crumbs, using a food processor (or place them in a zip-top bag and roll with a rolling pin), add melted butter and mix until combined (will have a sand like texture)
6. To Assemble: Divide chocolate crumbs into 6 wine glasses, top chocolate crumbs with cheesecake filling and top with a big spoonful of the cherry filling. Place in refrigerator until ready to serve. Parfaits will keep for up to three days.
7. Top with sliced almonds and a fresh mint when serving.