First of all, unroll both rolls of puff pastry, overlap them and use them to line the mold lined with baking paper, then roll up the edge to create a nice cornice, reaching 1 cm from the base.

Prick the bottom with the tines of a fork, then place a crumpled sheet of baking paper on the bottom, taking care to get it down to the edge, in that 1 cm space left under the cornice.
Brush the edge with milk and sprinkle with a little sugar, then cook for about 30 minutes in a preheated fan oven at 200°C: halfway through cooking, remove the baking paper and prick the bottom again with a fork.
(If you notice it darkening too much, cover with a sheet of aluminum foil.)
Once cooked, let it cool.

In the meantime, wash the cherries, pit them, then place them in a non-stick pan or saucepan with a couple of spoons of sugar and the lemon peel.

Cook for about 5-10 minutes, until the sugar has dissolved and the cherries begin to release their juice: they will have softened, but should not fall apart.
Let the cherries cool too.

In the meantime, drain the ricotta well (if needed you can also put it in a clean cloth and squeeze it), sift it and beat it with sugar and vanilla until you obtain a thick cream, which you will place in the fridge until it is time to assemble the dessert.

When the base and the cherries are cold you can assemble: place the puff pastry shell on a serving plate, then cover the entire bottom with the ricotta cream and decorate with the cherries and their juice.

The cherry puff pastry is ready, let it rest in the fridge for at least 20 minutes before enjoying it.