Macerate the halved cherries in half of the almond liqueur for 20 minutes.
Toast the oats under a medium grill for 5 minutes or in an oven at 160°C for 15 minutes.
Toast the flaked almonds until golden-brown and set aside to cool.
Simmer water in a pan and suspend a heatproof bowl over the steam.
Melt the chocolate in the bowl and remove from the heat to cool.
Coat the toasted oats in honey and stir them into the melted chocolate.
Stir the remaining liqueur and 133ml of double cream into the chocolate mixture.
Whip the remaining cream with icing sugar until soft peaks form.
Distribute the chocolate-oat mixture among four serving glasses.
Layer whipped cream and macerated cherries into the glasses, reserving four cherries for garnish.
Add a final layer of cream and top with toasted almonds.
Chill the desserts in the fridge for at least 30 minutes.
Garnish with the reserved cherries just before serving.