• Preheat oven to 350°F (180°C). Line a 12-count muffin pan with liners.

For the crust:

• Place the gluten-free cookies and the melted butter in a food processor. Pulse and place a tablespoon of the crust mixture into each liner and press hard. Bake the crusts for 5 minutes.

For the cheesecakes:

• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and cocoa powder and mix until combined. Add the cream and vanilla extract and mix. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg.
• Pour the mixture into the prepared crust and bake for 20 minutes until the edges are set, and the centers slightly jiggle. Turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven.
• Remove the cheesecake and let it cool completely at room temperature. Once the cake is completely cooled, place it into the refrigerator for at least 2 hours.
• Top the mini cheesecakes with homemade cherry sauce, whipped cream, and fresh cherries before serving.

For the homemade cherry sauce:

• Place fresh pitted cherries, water, sugar, lemon juice, and cornstarch in a deep saucepan and heat over medium heat until boiling, stirring occasionally with a wooden spoon.
• Reduce the heat and cook for 10-15 minutes more, stirring occasionally. When the sauce is thickened, remove from the fire and let cool at room temperature. Keep in mind that the sauce will thicken slightly as it cools.