Start by "blooming" gelatin in the tart cherry juice. Pour ½ cup of the juice into a cup or small bowl. Sprinkle 2 tablespoons gelatin powder over the juice and stir to combine. Set aside for about 5 minutes while you heat the juice.

The gelatin will thicken up significantly during this time, and should be VERY thick and grainy looking.

While the gelatin blooms, add the remaining juice to a medium saucepan and heat over medium-high heat until steaming - temperature should be between 110-120. Add honey/sweetener (if using) and the bloomed gelatin to the warm juice and stir to dissolve completely. This is a crucial step, so make sure it's completely dissolved.

Pour the tart cherry gelatin mixture into a jello ring or low flat bowl. Let set for 3 hours.

Once it is set, repeat the process with the raw milk. Start by "blooming" gelatin in the milk: Pour ½ cup of the milk into a small bowl. Sprinkle 2 tablespoons gelatin powder over the milk and stir to combine. Set aside for about 4 minutes while you heat the remainder of the milk to 110 (this is below pasteurization temp).

Add date sugar and vanilla to taste to the warm milk and the add the bloomed gelatin to the warm and stir to dissolve completely. This is a crucial step, so make sure it's completely dissolved.

Pour the sweetened milk gelatin into the mold on a second layer over the tart cherry, let set and unmold.

Slice and serve with whipped cream if desired!