Crumble the amarettini in a plastic bag and mix with the melted butter.
Fill into 6 glasses and press lightly (a ground coffee tamper is well suited). Drain the cherries well in the sieve.
Mix the quark and cream cheese with sugar, lemon juice (you can also use some lemon zest), kirsch and a small pinch of salt until smooth
Whip the cream with a pinch of salt until stiff and fold in carefully. Fill the mixture into a piping bag. Alternatively, work carefully with a spoon.
Alternate layers of cream, cherries and cream (cherries can be neatly inserted with kitchen tweezers or alternatively a shish kebab skewer) and finally decorate with amarettini crumbs, cherry and mint leaves. Chill and enjoy.