1. Clean, halve, and pit cherries, set aside.
2. Decide to either keep mint whole or finely chop.

Mint-Balsamic Sauce

1. In a sauce pan, add the balsamic vinegar, dark brown sugar, mint, and salt.
2. Over a medium high heat, stirring or whisking constantly, reduce the vinegar to a syrup. Reduce for 5 minutes for thiner syrup to about 10 minutes for a thicker syrup, the longer it is reduced, the thicker it will be. If using whole leaf mint, remove and discard the leaf.
3. In a bowl, add the ricotta cheese and cherries, drizzled several teaspoons of the reduction over the top.
4. Serve and enjoy.