Add a cup of water, the allulose, monk fruit, and a pinch of salt to a pot. Bring to a boil over low heat. When all the sweetener is dissolved, add the cherries. Cook uncovered on low for at least 1 hour, or until the liquid is thick and syrupy, stirring occasionally to rotate the fruit and ensure that the sweetener is not burning (high heat can burn allulose so be sure to cook on low).

When the syrup is thick and the fruit is soft, add stevia to taste and then let cool to room temperature. Refrigerate until ready to use, up to 1 week or freeze for up to 1 month.

Add the cocoa powder, allulose, stevia, salt, and water to a large pot. Heat over medium, whisking occasionally until the mixture comes to a full boil. Reduce the heat to a simmer and cook for 10-15 minutes, whisking occasionally to keep the cocoa from burning.

Remove from heat, pour through a fine mesh strainer and into a bowl. Stir in vanilla and espresso. Let cool completely then refrigerate at least 4 hours and preferably overnight.

Churn according to your ice cream maker’s directions. When there are only a few minutes of churning left, beat the egg whites to stiff peaks. Fold the whites into the just finished churning sorbet. Transfer to freezer-safe container and freeze until set, at least 1 hour. You may need to let the sorbet thaw a bit if it is frozen overnight.