Mix the cherries and amaretto in a small bowl and put in the fridge for 1 day, stirring occasionally.

Soak the cashews in 1 cup of water for 6-8 hours.

Drain the cashews and discard the soaking water.

In a blender, mix the soaked cashews, coconut sugar, coconut oil, 1/4 cup water, vanilla extract, and almond extract.

Blend the cashew mixture until smooth. Refrigerate over night.

Toast the almonds in a saute pan over medium heat until toasted brown.

To assemble, spoon a couple of spoonfuls of the cherry mixture (with liquid) into a glass or bowl.

Spoon a couple spoonfuls of the cashew cream mixture over the cherries.

Sprinkle with toasted almonds.

Serve.