Line the bottom of a 7-inch springform with parchment paper.

In a bowl, add the almond meal, cacao powder, erythritol sweetener, and butter and mix until a sticky dough forms.

Transfer the dough to the bottom of the springform and press firmly with the back of a spoon or spatula.

Refrigerate while you prepare the filling.

In the top of a double boiler, melt the chocolate. Set aside to cool.

In a bowl, with a hand mixer on low speed, beat the cream cheese until fluffy. Add the melted chocolate, erythritol sweetener, and mint extract. Mix well.

Pour the filling over the crust and smooth it over with a spatula. Refrigerate for at least 2 to 3 hours, until set.

Decorate with frozen sour cherries, red currants, and mint leaves, if desired.