2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
3 tablespoons powdered sugar
2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
1/2 teaspoon pure vanilla extract
1 ounce bittersweet chocolate, finely grated
1/4 cup slivered toasted almonds
1/3 cup sugar
2 cups milk
3 tablespoons unsalted butter, melted, plus more for cooking
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa, such as Valrhona
1/2 teaspoon sea salt
Warm Cherry Sauce, recipe follows
Fresh mint sprigs
16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon almond extract
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