2 cups whole, pitted sweet cherries (about 1 lb/1 pint)
1/2 cup superfine sugar
1 (.25 oz) envelope unflavored gelatin
2 cups cold heavy cream
1 teaspoon vanilla bean paste
2-3 tablespoons bourbon (optional)
1/2 box Nabisco Famous Chocolate Wafer Cookies (about 20)
Place the cherries and sugar in a blender and pulse until smooth. Set aside. Place the gelatin in a small bowl. Add 3 tablespoons cold water. Allow to sit 2 minutes.
Pour the cherry/sugar mixture into a small saucepan. Cook 2-3 minutes, until the sugar is dissolved fully and the mixture is just warm. Whisk in the bloomed gelatin. Allow to cool to room temperature.
Place the cream, vanilla paste and bourbon (if using) in a large bowl and whisk using an electric or stand mixer with a whisk attachment until stiff peaks form. Using a spatula, gently fold in the cherry mixture.
Line a loaf pan with foil parchment. Spoon in all but a 1/4 of the cherry mixture into the pan. Arrange the cookies vertically or horizontally in the pan, leaving about 1/4 inch space between each one. Spoon on remaining mixture. Cover the pan and freeze until set, at least 4 hours. Unmold onto a platter; slice and serve.