Prep the cherries: Pit the cherries. If using frozen, thaw completely and press out extra moisture with paper towels. Too much liquid will slow crisping.

Blend the base: Add cherries, honey or maple (if using), lemon juice, vanilla, salt, and cornstarch to a blender. Blend until smooth and glossy. Taste and adjust sweetness.

Set up the air fryer: Preheat to 200–215°F (93–102°C) if your model allows low settings. Line the basket or tray with parchment. Lightly mist with oil to prevent sticking.

Spread thin: Pour the cherry puree onto the parchment and spread into a thin, even layer, about 1/16–1/8 inch thick. Thinner equals crispier. You can make one large sheet or several small rounds.