Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color. Continue whipping just until mixture forms stiff peaks. Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns.In a decorating pastry bag with a 1A tip, use a toothpick dipped into the Burgundy food gel to draw a line onto one side of the bag. Transfer to batter to the bag. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Tap the pans hard on the counter top 4-5 times to release trapped air, and then let sit at room temperature for 1-2 hours or until the unbaked macarons form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie. Pre-heat oven to 300 degrees. Bake for 14 minutes on a shelf in the center of the oven, one pan at a time. When under baked, the centers can be wet. When over baked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macaron completely on a cooling grid. Pipe a ring of the cream cheese on one half of the Macaron. Pipe a dollop of the Cherry curd filling in the center. Sandwich with another Macaron. Makes 36 to 48 sandwiched cookies