Place the thawed and drained fruit in a medium saucepan over medium heat. Cook the fruit, stirring and mashing often for 10-12 minutes, until reduced and thick. There should be enough liquid in the frozen fruit for it not to stick, but if it becomes too thick, add in a tbsp. or two of orange juice or cherry juice. Set aside and let cool. 

In the bowl of a stand mixer, place the chickpea liquid, cream of tarter and sugar. Beat on medium-high speed for 13-15 minutes until liquid has tripled in volume and able to hold stiff peaks. 

While the aquafaba is being whipped, melt the chocolate. Heat the almond milk in a double boiler along with the chocolate over medium-low heat. Stir to combine until chocolate is smooth and completely melted. Alternatively, melt the milk and chocolate in a microwave-safe bowl in 30 second intervals. 

Place the cooled chocolate in a large bowl, then fold in the aquafaba, bring as delicate as possible. Divide 1/2 of the cherry mixture in the bottom of 4-6 small bowls and transfer the chocolate mousse on top. Place in the fridge to set for at least 1 hour. 

Before serving, dollop the remaining cherry mixture and more shaved chocolate, if desired.