Prep the pan and oven: Heat your oven to 325°F (163°C). Line an 8x8-inch square pan with parchment so it overhangs on two sides for easy lifting.

Make the crust: In a bowl, whisk almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed. Press firmly and evenly into the pan. Use the bottom of a measuring cup to compact it well.

Par-bake the crust: Bake for 10–12 minutes until set and slightly darker around the edges. Let it cool for at least 10 minutes while you make the filling.

Prep the cherry layer: In a small bowl, combine chopped cherries, sweetener, and lemon juice. If using xanthan gum, sprinkle it lightly over the cherries and stir well. Set aside to macerate and thicken slightly.

Beat the filling: With a hand mixer or stand mixer, beat cream cheese on medium until smooth and fluffy, about 1–2 minutes. Add sweetener and salt; mix until combined. Beat in sour cream, vanilla, and almond extract.

Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Don’t overmix—this helps prevent cracks.

Assemble: Pour the cheesecake mixture over the cooled crust and smooth the top. Spoon small amounts of the cherry mixture over the surface. Use a toothpick or skewer to gently swirl the cherries into the cheesecake.

Bake: Bake at 325°F (163°C) for 28–35 minutes, until the edges are set and the center still has a slight jiggle. The top should look glossy, not dry.

Cool gradually: Turn off the oven, crack the door, and let the pan sit for 10–15 minutes. Remove and cool to room temperature. This slow cool helps minimize cracking.

Chill to set: Cover and refrigerate for at least 4 hours, but overnight is best. Once chilled, lift out by the parchment and cut into bars with a hot, clean knife.

Finish and serve: Drizzle with melted sugar-free chocolate or add chocolate shavings if you like. Serve chilled.