Prep the tart shells: If using store-bought mini chocolate shells or phyllo cups, set them on a platter or baking sheet. Keep them crisp and dry until filling.

Melt the chocolate: Place chopped dark chocolate in a heatproof bowl. Warm 1/2 cup of heavy cream until steaming (not boiling), then pour over the chocolate. Let sit 1 minute, stir until smooth, and cool to room temperature.

Make the mousse base: In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth. Mix in the cooled chocolate ganache until fully combined.

Whip the cream: In a separate bowl, whip 3/4 cup heavy cream to soft-medium peaks. Gently fold the whipped cream into the chocolate mixture in two additions until light and silky. Do not overmix.

Chill briefly: Cover the mousse and refrigerate for 15–20 minutes so it firms up slightly for cleaner piping or spooning.

Make the cherry layer: If using jarred or canned cherries, drain and reserve 1/3 cup of the syrup. In a small saucepan, whisk the syrup with 1–2 teaspoons cornstarch and 1–2 tablespoons sugar. Cook over medium heat, stirring, until glossy and thick. Stir in the cherries and a splash of kirsch if using. Cool completely.

Fill the shells: Spoon or pipe the chocolate mousse into each tart shell, leaving a little room on top for cherries.

Add cherries: Top each tart with a spoonful of the cherry mixture. Aim for a balance of fruit and sauce without flooding the shell.

Whip and top (optional): Whip the remaining 1/4 cup cream with a teaspoon or two of powdered sugar to soft peaks. Add a small dollop on each tart.

Finish with flair: Garnish with dark chocolate shavings or curls. A tiny extra drizzle of kirsch over the whipped cream is a nice adult touch.

Chill and serve: Refrigerate 30–60 minutes to set. Serve chilled for the cleanest bites and best texture.