Make the cherry filling. In a small saucepan, combine cherries, sugar (start with 3 tablespoons), lemon juice, lemon zest, vanilla, cinnamon, and a pinch of salt.

Warm over medium heat until cherries release juices, 3–5 minutes.

Thicken the sauce. Stir cornstarch with 1 tablespoon cold water to make a slurry. Add to the cherries and simmer 1–2 minutes until glossy and thick. Taste and adjust sweetness.

Remove from heat and cool slightly.

Prep the tortillas. Brush both sides with melted butter or oil. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and lightly dust one side of each tortilla. Tip: Cinnamon side faces out for extra crunch.

Shape taco shells. Drape tortillas over your air fryer rack or use a metal taco stand. If you don’t have one, fold with a small piece of foil as a spacer to keep the shell open.

Air fry the shells. Air fry at 350°F (175°C) for 4–6 minutes until lightly golden and crisp.

Check at 4 minutes; they brown fast. Let cool to set the shape.

Assemble. Spoon warm cherry filling into each shell. Add a small dollop of ricotta, mascarpone, yogurt, or whipped cream if you like.

Finish with texture. Sprinkle toasted nuts, shaved chocolate, or a dusting of powdered sugar.

Serve right away while crisp and juicy.