In a medium saucepan, combine 1 cup of fresh or frozen cherries, 1/2 cup of sugar or monk fruit sweetener, and 1/2 cup of water. Heat over medium heat, stirring occasionally, until the mixture begins to simmer, about 5–7 minutes. Keep cooking until the sugar dissolves and the syrup thickens slightly, roughly 10–12 minutes. Strain the syrup into a container, discarding the solids, and let it cool completely.

While the cherry syrup cools, prepare your cold brew coffee. If you haven't done so already, steep coarsely ground coffee in cold water for 12 to 24 hours in the refrigerator. Once brewed, strain the coffee to remove the grounds, and chill it until you're ready to assemble your Cherry Vanilla Iced Latte.

Begin by filling a tall glass with ice cubes. Pour in your homemade cherry syrup over the ice. Next, froth 1/2 cup of vanilla almond milk with 2 tablespoons of vanilla almond creamer until light and airy.

Gently pour the frothed vanilla almond milk over the cherry syrup and ice, then add about 1 cup of your chilled cold brew or espresso, stirring gently to combine flavors.