For the crust, line the bottoms of the molds with parchment paper.
Place the cookies in a plastic bag and crush with a rolling pin into fine crumbs. Combine the cookie crumbs with the ground almonds and melted butter. Press the cookie crumb mixture evenly into the base of the tartlet tins and chill the crusts for 30 minutes in the refrigerator.
Mix together the cream cheese, quark, sugar, and vanilla sugar until creamy. Whip the cream until stiff peaks. Fold the whipped cream into the cream cheese mixture. Evenly fill the tartlet pans with the whipped cream mixture and refrigerate until completely cool.
Rinse, halve and pit the cherries. Place the cherries cut side up on the tartlets and serve.