Tart Cherry Tiramisu with Ricotta and Chocolate

Whip the cold cream with an electric mixer in a bowl. In another container, use a spatula to mix the ricotta with the honey. Add the whipped cream and mix together. Next, put the orange juice in a low and wide container and turn the lady fingers on both sides quite quickly – they must be soaked but not soft. Stone the cherries and cut them in half. Now you can start composing the tiramisu: put on the bottom of each portion a little ricotta cream and a few flakes of chopped dark chocolate. Place a layer of the orange juice-soaked ladyfingers on top and spread them with the generous ricotta cream. Then lay some pitted cherries on top and garnish with pieces of chocolate. Place two layers and sprinkle the surface with bitter cocoa, decorating with whole cherries. Refrigerate for 2 hours before serving.