Chocolate Mousse:

 Add the chopped dark chocolate to a bain marie or double boiler.

Melt over low heat, stirring gently, until completely melted. Remove from heat and set aside.

In a large metal bowl or the bowl of a stand mixer, whip the cream on high speed until soft peaks form, about 2 1/2 minutes.

Mix in the vanilla bean paste and salt.

With a rubber spatula, fold 2-3 tablespoons of melted chocolate into the whipped cream.

Gently fold the remaining whipped cream into the melted chocolate, a few tablespoons at a time, until all chocolate has been incorporated.

Transfer to a piping bag.

Whipped Cream:

In a large mixing bowl or the bowl of a stand mixer, add the chilled whipping cream. Whip on medium-high speed until soft peaks form.

Mix in the confectioner’s sugar, followed by the almond extract and pink gel food coloring.

Taste and adjust, adding more sugar or almond extract, if desired.

Transfer whipped cream to a piping bag fitted with a star or other decorative tip.

Assembly:

Spoon the cherry compote into the bottom of two stemless wine glasses*, dividing the mixture equally between the two.

Pipe half of the chocolate mousse over top of the compote.

 

Sprinkle crushed Oreos over top of the chocolate mousse.

Pipe with the remaining chocolate mousse.

Pipe the whipped cream on top.

Garnish parfaits as desired.

Serve immediately.