For the macarons with cherry ganache, first finely chop the couverture and dissolve over a hot water bath. Puree cherries and juice with a hand blender, bring to a boil with 20 g sugar in a saucepan. Pour into a bowl and mix with the couverture to make the ganache smooth. Cover and refrigerate for at least 6 hours, preferably overnight.
Finely grind almonds and powdered sugar, sift. Beat egg whites and add remaining sugar. Beat for about 8 minutes, adding a little food coloring. Fold the beaten egg whites into the almond mixture, pour into piping bag.
Line a baking sheet with baking paper or silicone mat, pipe 24 even dots. Let macaron shells dry for about 30 minutes. Preheat oven to 160 °C. Bake the macaron shells in the oven (center) for approx. 13 minutes. Take them out, remove them from the baking tray together with the paper and let them cool for approx. 10 minutes. Spread filling on 12 macaron shells, place remaining shells on top and press down lightly. Wrap the macarons with cherry ganache in an airtight container and refrigerate for at least 12 hours.