Prep the cherries: Pit fresh cherries and pat them very dry. If using jarred or frozen, drain well and blot with paper towels. Moisture is the enemy of crispness.

Shape the filling: Slice each mozzarella stick lengthwise almost all the way through, like a hot dog bun. Nestle 2–3 cherry halves inside and close gently. If using block mozzarella, cut batons and slit them to tuck in cherries.

Freeze briefly: Lay stuffed sticks on a parchment-lined tray and freeze 20–30 minutes. This helps prevent blowouts in the air fryer.

Set up breading: In three shallow bowls: Bowl 1: 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper.

Bowl 2: 2 beaten eggs.

Bowl 3: 1 cup panko + 1/2 cup fine breadcrumbs + 1/4 cup Parmesan + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/2 teaspoon dried oregano.

Bread them well: Dredge each stuffed stick in flour, tap off excess. Dip in egg, then into the breadcrumb mix, pressing to coat all sides. For extra insurance, double-dip: back into egg, then breadcrumbs again.

Chill again: Return breaded sticks to the freezer for 15–20 minutes. This step keeps the cheese inside and helps the coating crisp.

Preheat the air fryer: 380°F (193°C) for 3–5 minutes. A hot basket gives better browning.

Lightly oil: Spray the breaded sticks and air fryer basket with oil. Don’t drench—just a light, even mist for a golden crust.

Air fry: Arrange in a single layer with space between. Cook 6–8 minutes, flipping halfway and respraying lightly. They’re done when golden and just starting to ooze.

Rest briefly: Let them sit 1–2 minutes. The crust sets, and the cheese stays put.

Serve: Plate with warm marinara, a drizzle of balsamic glaze, or hot honey. Add a sprinkle of Parmesan and a few extra cherry halves if you like.