Cherry and Amaretti Parfaits with Yogurt-Cream
Beat cream with 2 tsp sugar until very stiff. Fold cream into yogurt. Stir in mascarpone and vanilla. Drain cherries. In a saucepan, combine 300 grams (approximately 10.5 ounces) cherries, 3 tablespoons sugar, cinnamon and 100 ml (approximately 1/2 cup) cherry liquid from the jar. Cover and simmer about 5 minutes. Puree, then strain through a sieve and let cool.
Divide amaretti cookies among 4 glass bowls and drizzle each with 2-3 tablespoons almond liqueur. Divide pureed cherries over cookies, then spoon on remaining drained cherries. Top with yogurt-cream. Refrigerate. Garnish with sugar pearls, if desired.