Start making the dough by combining butter and sugar in a mixer with a paddle attachment until light in color.

Add the flour, vanilla extract, and baking powder. Mix it all until you form a dough.

Divide cookie dough depending on how many tarts, pans, and sizes you use. Spread it evenly from the bottom up to the sides.

Bake the cookie dough for 8 minutes at 350'F preheated oven.

Set it aside to cool before adding the filling.

In a medium saucepan, stir the cherries, sugar, vanilla extract, liqueur, and lemon juice. Let it sit for 30 minutes until all the juices come out. This will be the base of your cherry sauce.

Over medium-low heat, cook the cherry mixture for 5-8 minutes stirring frequently.

Let the sugar dissolves entirely until it starts to bubble. Mash the cherries gently using your spoon as you stir.

Meanwhile, combine cornstarch and half a cup of hot juice over it. Stir until fully dissolved. Stir it in the cherry mixture until there are no more lumps.

Continue to cook for another 3-5 minutes or until the liquid has thickened and is no longer cloudy.

Set the cherry filling aside to cool, but don't refrigerate it to the point of being cold.

Put the chopped chocolate in a heat-proof bowl and place it in the microwave.

Heat the cream in the microwave or in a saucepan until simmering, then pour it over the chocolate.

After letting them sit for 10 minutes, gently whisk the mixture until a sauce forms with the cream and chocolate. It will still look grainy and separated at first but will smooth out as you keep stirring.

Scoop cherry filling at the bottom of your cookie cups.

Then add a spoonful of cooled ganache on top.

Garnish it with fresh cherries and sprinkle with desiccated coconut.