01 - In a small mixing bowl, combine the mascarpone cheese and powdered sugar. Whisk until smooth and well incorporated.
02 - In a microwave-safe bowl, combine the ½ cup of semi-sweet chocolate chips with the heavy cream. Heat in 20-second intervals, stirring after each, until the chocolate is completely melted and smooth. Set aside two tablespoons of this mixture for drizzling later.
03 - Gently warm each flour tortilla in a dry skillet over medium heat for approximately 10-15 seconds per side. This will make them more pliable for rolling.
04 - Spread a quarter of the mascarpone cheese mixture evenly onto the center of each warmed tortilla. Arrange the halved cherries over the cheese and drizzle with the melted chocolate mixture (excluding the portion reserved for drizzling).
05 - Fold the sides of each tortilla inward, then roll up tightly from the bottom to create a secure wrap.
06 - Place the assembled wraps seam-side down in the skillet over medium heat. Toast for 1-2 minutes per side, or until golden brown and slightly crisp.
07 - Transfer the toasted wraps to individual serving plates. Drizzle with the reserved melted chocolate. Garnish with sliced almonds and fresh mint leaves, if desired. Serve immediately while warm.