Line a serving tray with thawed phyllo tarts.
Whip the cream; add the almond and vanilla extract. Set aside.
Whip the lemon curd and mascarpone cheese; fold in the whipped cream mixture. Fill each phyllo cup with a heaping tablespoon of the filling. Cover the pan with plastic and refrigerate serving.
Drain the cherries so they are ready to add to the tartlets right before serving.
Before serving, add 1 cherry per tartlet.
Top with lemon zest (optional). Serve!