Bring cherries and preserves to a boil over a low heat. Add a few tablespoons of water if the mixture is too thick.

Cook 5 minutes. Cool to room temperature.

In a bowl, whisk half cup sugar, lemon juice, and ricotta well.

In the bowl of an electric mixer, whisk whipping cream, remaining 3 tablespoons of sugar, and zest to stiff peaks.

Gently fold ricotta mixture into whipped cream.

To plate your dessert: Place several cake or brownie chunks at the bottom of fancy dessert or wine glasses.

Place 2 to 3 tablespoons of the ricotta cream and layer with more cake.

Top generously with cherry mixture. Garnish with chocolate shavings.