Prep the rice base: If your rice is freshly cooked, spread it on a tray to cool completely. Day-old rice works best because it’s firmer and easier to shape.

Make the cherry mix: In a small bowl, combine chopped cherries, sugar, lemon zest, and lemon juice. Let sit 5–10 minutes to get juicy. If using very juicy cherries, drain off excess liquid to avoid soggy centers.

Flavor the rice: In a mixing bowl, stir together the rice, vanilla extract, a pinch of salt, and the softened cream cheese or mascarpone until evenly combined and slightly sticky.

Shape the balls: Scoop about 2 tablespoons of rice into your palm. Flatten slightly, add a teaspoon of cherry mixture in the center, then fold the rice around it. Roll into a tight ball. Repeat until all rice is used. You should get 14–18 balls, depending on size.

Chill to set: Place the formed balls on a plate and chill in the fridge for 20–30 minutes. This helps them hold their shape during coating and air frying.

Set up the coating station: Put flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with cinnamon (if using) in a third.

Coat the rice balls: Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs. Press gently so the crumbs adhere. For extra crunch, repeat the egg and breadcrumb step for a double coat.

Preheat the air fryer: Heat to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry: Arrange the balls in a single layer with space between them. Lightly spray the tops with oil. Air fry for 8–10 minutes, shaking or turning halfway, until golden and crisp. Depending on your air fryer, you may need an extra 2–3 minutes.

Finish and serve: Let cool for 3–4 minutes so the centers set. Dust with powdered sugar, drizzle honey or maple syrup, and sprinkle nuts if you like. Serve warm.