Warm the piadina slightly in a pan or on a griddle until soft and just warm.

Place it on a serving plate and spread a generous layer of ricotta, leaving a small border. Add a few small spoonfuls of cherry jam here and there, then distribute the halved fresh cherries, gently pressing them into the ricotta. Finish with thin shavings of dark chocolate and garnish with fresh mint leaves. Serve open-faced at room temperature.