Combine the cookie crumbs and melted butter. Divide the mixture evenly into 6 wide-mouth (1-pint) mason jars (or a 9-inch pie plate) and lightly press down into an even layer.

Beat the cream cheese and granulated sugar together with a mixer until very smooth. Add 8 tablespoons of the reserved cherry juice and beat well.

Whip the cream with the powdered sugar until stiff peaks form. Combine 2/3 of the cream with the cream cheese mixture.

Pat the cherries dry. Save 6 with the stems and take the stems off the rest. Cut the cherries into quarters and stir into the cream cheese mixture. Divide the mixture evenly among the jars on top of the crust, smoothing the tops. Top with the remaining whipped cream and refrigerate for at least 2 hours or up to a day ahead.

To serve, garnish with some more cookie crumbs, if desired, and a cherry.