Place a medium-sized bowl, glass or metal, in the refrigerator along with the beaters of a hand mixer to chill for at least 10 minutes.
Rinse the cherries; remove and discard the stems and pit. Slice each cherry in half and place in a saucepan with the 2 tablespoons brown sugar. Cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool.
Place the biscuits in a large plastic sandwich or freezer bag and, using a rolling pin, crush.
Place the whipping cream in the chilled bowl and attach the chilled beaters to the hand mixer. Whip the cream until soft peaks form; sift the sugar onto the cream and continue beating until stiff peaks hold. Beat in the ricotta cheese about a third at a time until thick and creamy. Beat in the vanilla and then taste, adding more powdered sugar to taste. Keep in mind that the whipped cream will be eaten with the cooked cherries and biscuits so you may not want the cream too sweet.
Place about ¾ inch of crushed biscuits in the bottom of each serving glass. Top with about ¾ inch or so of cooked cherries allowing for a little of the juice to soak down into the cookie crumbs. Spoon the whipped Ricotta Cream on top of the cherries to fill the glass, or as much or as little as desired, depending upon the height and size of your glasses. Again, you can decide how much of each to add to the glass. Serve immediately or after allowing the juices to soak a little into the cookie crumbs. If there are cooked cherries left over or if you make more, place a teaspoonful on top of the cream before serving.
Ricotta can be replaced with mascarpone cheese if preferred.
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