For the Ricotta Custards
Unsalted butter, for greasing
1 1⁄2 cups whole milk ricotta cheese, drained overnight
¼ cup honey
1 tsp. lemon zest
For the Cherry-Orange Compote
1 cup fresh or frozen cherries, pitted and halved
3 tbsp. sugar
2 tbsp. freshly squeezed orange juice
Make the ricotta custards: Heat the oven to 400°. Lightly grease four 4-oz. ramekins with butter and place on a baking sheet. Whisk ricotta, honey, zest, and egg in a bowl until smooth. Divide ricotta mixture between ramekins and smooth the tops with a spatula. Bake until lightly puffed and golden brown on top, 30-35 minutes. Remove from oven and let cool slightly.
Make the cherry compote: Bring cherries, sugar, and orange juice to a boil in a 1-qt. saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cherries soften and liquid reduces to a syrup, 20-25 minutes. Remove from heat; let cool slightly. Transfer ramekins to serving plates; spoon cherries and syrup over top.