For the Tart Shell

Preheat your oven to 350F and grease 4 individual tart pans with nonstick baking spray.

Add the oreo crumbs and melted butter to a medium bowl and mix to combine. If using unsalted butter, add a small pinch of salt (about 1/16th teaspoon).

Divide the crumbs between the four tart shells and press them into a smooth, even layer on the bottom and sides.

Bake the tart shells for 6 minutes. Then allow the tart shells to cool on a wire rack before removing them from the pan.

For the Chocolate Ganache Filling

Add the chopped chocolate and cubed butter to a heatproof bowl.

Warm the heavy cream (in the microwave or on the stovetop) until steaming. Pour the cream over the chocolate and butter and allow it to sit for 1 minute.

Add the vanilla and whisk the ganache until the chocolate and butter have melted and the mixture is smooth.

Divide the ganache between the four tart shells and top with a few pieces of halved fresh cherry.

Place the tartlets in the fridge to chill until the ganache has set–about 3 hours.

To serve, top the tart with whipped cream and fresh cherries.

Garnish with chocolate shavings and enjoy.