Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.