Two Cups Flour

Cherry Puree
3 Combine cherries, water, lemon juice and sugar in a saucepan and bring a boil. Reduce to a simmer for about 30 minutes. Stir and mash the cherries occasionally with a spoon. Once you have a thicker sauce, remove from heat. 
4 Blend with an immersion blender until smooth. Set aside to cool or cover and place in the fridge.
Gelatin Mass
0 Stir together powdered gelatin and cold water in a small cup. Refrigerate for 10-15 minutes to thicken into a jelly.
Whipped Cherry Ganache
6 Place the raspberry chocolate tablets in a medium mixing bowl.
7 Heat cream to a simmer, then whisk in the gelatin mass until completely dissolved. 
8 Pour the hot cream over the chocolate and stir until all the chocolate is melted. 
9 Let the mixture cool to room temp and stir in the cherry puree. 
10 Blend with a stick blender until smooth. Place plastic film directly onto the ganache and refrigerate for a minimum of 12 hours to allow the chocolate to re-crystallize.
11 The next day, scoop cold ganache into the bowl of a stand mixer. Using the whisk attachment whip until thick and fluffy. About 2-3 minutes on medium speed. 
12 Use immediately to pipe as a topping or for a cake filling.