In a medium saucepan, combine 1 cup of pitted cherries, 1/2 cup of sugar, and 1/2 cup of water. Heat over medium heat, stirring gently for about 10 minutes until the mixture simmers and the cherries are soft. Strain once cool.

Let the syrup cool to room temperature.

Brew your cold brew by mixing 1 cup of coarsely ground coffee with 4 cups of cold water in a large jar. Let it steep in the refrigerator for 12 to 24 hours.

Strain the mixture to remove grounds, yielding a smooth coffee base.

Pour 1 cup of vanilla almond milk and 1/4 cup of vanilla almond creamer into a container and froth for about 30 seconds until creamy.

Fill a tall glass with ice cubes, add 2 to 3 tablespoons of cherry syrup, pour frothed milk over the syrup, and top it with 1 cup of cold brew coffee.

Stir gently with a long spoon or straw to combine the flavors while maintaining the layered effect.