First, preheat your oven to 350*F.

Mix together the amaretti crumbs, graham crumbs, pistachios in a medium bowl. Mix in the melted butter. Press the mixture into an 8 inch tart pan with a removable bottom. You want to press it very firmly, filling in the sides all the way to the top of the pan. Place the tart shell on a rimmed baking sheet and bake for 10 minutes.

While your tart shell cools, make your filling. In a medium bowl, whip the ricotta until smooth, about 30 seconds. Add in the powdered sugar and whip until combined. Finally, add the heavy cream and whip until soft and fluffy. Spread this mixture into your completely cool tart shell. Pile your cherries into the middle of the tart, leaving about an inch between the cherries and the edge of the tart all the way around.

Refrigerate for at least one hour and up to one day. If you want your cherries to be particularly glossy, before serving you brush the cherries with jam mixed with a little water. Sprinkle chopped pistachios around the edge of the tart.