Wash cherries, remove stems, cut in half, and remove the pits.

Add the cherries and sugar to a small pot. Heat over medium-low heat while stirring.

Cook for about 5 minutes until the cherries soften and release plenty of juice.

Add the lemon juice and continue cooking for about 3 minutes until the mixture thickens and becomes glossy.

Remove from the heat and let cool completely — the filling thickens more as it cools, giving a perfect “lava” texture.

In a large bowl, combine glutinous rice flour, cornstarch, strawberry powder, and sugar.

Slowly pour in the milk while stirring until a smooth batter forms with no lumps.

Strain the batter to remove any remaining clumps.

Cover the bowl with plastic wrap and poke a few holes to prevent condensation.

Steam on high heat for 30 minutes until fully set and no wet batter remains.

While still hot, add softened butter and mix until completely incorporated.

Once warm, knead the dough by stretching and folding until smooth, elastic, and no longer sticky.

Dust a surface with cooked glutinous rice flour and divide the dough into 9 equal pieces.

Flatten each piece with your hands, then use a rolling pin to roll it out into a circle about 10cm (4 inches) in diameter, keeping the edges slightly thinner than the center.

Beat softened cream cheese with a hand mixer until smooth.

Add whipping cream and sugar.

Beat on medium speed until thick, smooth, and holds soft ridges.

Transfer to a piping bag and chill for 10 minutes.

Place a mochi disc into a small bowl to help shape it.

Pipe a layer of cream filling into the center.

Add 1 teaspoon of cooled cherry lava filling.

Pipe another small layer of cream on top.

Gather the edges of the mochi and pinch tightly to seal.

Trim excess dough if needed and dust with cooked glutinous rice flour.

Place seam-side down and top with a whole cherry for decoration.