In a medium saucepan, combine frozen cherries, water, and allulose. Heat over medium flame until simmering, about 8–10 minutes. Remove from heat, stir in vanilla extract, then blend until smooth.

Prepare espresso by extracting 1-2 shots. Allow to cool slightly while preparing the other elements.

In a mixing pitcher, combine milk and heavy cream. Froth the mixture until slightly foamy and increased in volume.

Add cherry syrup to a tall glass, pour in espresso, and top with frothed milk and cream.

Drizzle additional cherry syrup or sprinkle with ground cinnamon for garnish if desired.