Preheat the oven to 350 degrees F, and line a cupcake tin with paper liners.

In your food processor, mix together all the graham cracker crust ingredients until they’re well combined and resemble sand. Divide the mixture between the 12 cupcake liners, and press it in evenly with your fingers. Bake for 5 minutes, and then remove. Reduce the oven temperature to 320 F.

In a large mixing bowl, combine the cream cheese, mascarpone cheese and sugar. Using a hand mixer, mix until well combined. Add the extracts and lemon juice, mixing again until combined. Add the egg, and mix on the lowest speed until just incorporated. Gently swirl in the cherry preserves with a spatula.

Spoon the filling over the crusts, until they’re about 3/4 full. You may have a little extra filling. Bake in the 320 F oven for about 28-30 minutes, or until just set. Turn the oven off, crack the oven door just a bit, and allow them to cool slowly for 30 minutes. Then remove them to continue cooling fully at room temperature. They can then be served or stored in the fridge. Top with whipped cream and cherries!