Mix 1 tablespoon of water with the arrowroot to form a paste. Set aside.
In a small pan, bring the rest of the water, orange juice, and 1 teaspoon of sweetener to a boil. Stir in the arrowroot paste until thickened. Return to a boil, add the cherries, and simmer for 3-4 minutes or until the cherries have slightly softened. Set aside to cool.
Divide the crushed amaretti biscuits between four 200ml jars or dessert glasses. Spoon some of the cherries and syrup into each jar/glass.
In a bowl, whisk 250g of quark, the yogurt, and the remaining sweetener until smooth. Stir in most of the cherries and syrup. Divide the mixture between the jars/glasses and smooth the tops. Chill for at least 15 minutes.
In a pan over high heat, dry-fry the chopped almonds for 1-2 minutes or until lightly golden.
Top each jar/glass with a dollop of the remaining quark, and spoon over the remaining cherries and syrup. Scatter over the almonds and decorate with whole cherries. Serve chilled.
Enjoy your delicious and healthy Cherry and Amaretti Cheesecake!
