Wash the cherries well and pat them dry. Pit and halve the cherries and place them in a medium bowl.

Add the lemon juice, honey or maple syrup, vanilla extract, and a pinch of fine sea salt to the bowl of cherries. Gently toss to coat and let sit at room temperature for 10–15 minutes, until the cherries release some juices and become glossy and syrupy.

In a bowl, whisk the Greek yogurt with vanilla extract and powdered sugar or honey until smooth. In a separate bowl, whisk the heavy cream or coconut cream to very soft peaks. Gently fold the whipped cream into the yogurt mixture until combined. Taste and adjust sweetness as needed.

If using granola, use as-is or gently crush it with your hands. If using graham crackers or shortbread cookies, crush them in a zip-top bag with a rolling pin or the bottom of a glass. Stir in chopped nuts if using, and melted butter if you want a richer, more crust-like texture.

Choose individual glasses, jars, small bowls, or one medium glass dish (such as an 8×8-inch dish). Make sure the containers are clean and dry; clear glass shows off the layers best.

Spoon a layer of macerated cherries with some of their syrup into the bottom of each glass. Add a layer of the crunch mixture, then a generous spoonful of the creamy yogurt mixture. Repeat the layers—cherries, crunch, cream—until near the top of the glass, finishing with a layer of cream.

Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld and the layers settle. For maximum crunch, assemble closer to serving time.

Just before serving, top each parfait with extra fresh cherries, a little lemon or orange zest, and a drizzle of honey or melted dark chocolate if desired. Garnish with a mint leaf and serve chilled.