For the Crisps

1. Preheat the oven to 400 degrees and butter two deep ramekins. Place them on a baking tray lined with foil (in case the crisps bubble over).
2. Pit the cherries by using a cherry pitter and slice in half. If you don't have a cherry pitter, slice the fruit in half and remove the pit by hand.
3. Place an even amount of pitted cherries into each ramekin.
4. In a small bowl, combine the butter, sugars, salt, vanilla, flour and oats. Mix by hand and thoroughly combine.
5. Crumble the dough over the tops of the deep ramekins.
6. Bake for about 30 minutes until the crisp is golden brown and the cherries are bubbling.
7. Allow the crisps to cool for about 15-20 minutes.

For the Whipped Cream

1. Pour the cold whipping cream into a bowl. Beat with a hand mixer until soft peaks form. Add the powdered sugar and beat until stiff.
2. Dollop a generous amount on top of each ramekin.