Wash and halve the cherries and discard the stones.
Making sure you reserve some cherries to garnish.
Put the pitted cherries in a small pan with the lemon juice and sugar and simmer for around 12 minutes or until the cherries have softened and the liquid has thickened.
Remove from the heat and allow to cool.
In a food processor combine the ricotta and whipped cream until smooth.
Cut the brownies into little cubes and layer up with the cherries and ricotta cream in serving dishes or glasses. This could also be made in one large dish.
Chill for an hour (can be made in advance or the day before and then serve!