Combine the pitted cherries, sugar, and water in a small saucepan over medium-low heat.

Stir gently and bring to a low simmer. Do not let it boil hard.

Cook for 12 to 15 minutes, stirring occasionally, until the cherries break down into soft pulp and the liquid turns a deep pink-red and coats the back of a spoon.

Remove from heat and stir in the rose water and vanilla extract.

Pour through a fine-mesh sieve into a clean jar. Press the cherry pulp firmly with a spoon to extract all the liquid. Discard the pulp.

Let the syrup cool to room temperature before using, or refrigerate for up to 2 weeks.

Pull a double shot of espresso (60 ml) directly into a clear glass mug.

Add 2 tablespoons of the cherry-rose syrup to the espresso and stir to combine.

Pour the milk into a milk frother or use a steam wand to heat and froth to about 65 C / 150 F until it is creamy with a thin layer of foam on top.

Pour the steamed milk over the espresso-syrup mixture in a slow, steady stream, holding back the foam with a spoon.

Spoon the remaining foam on top. Garnish with a fresh cherry or a dried rose petal if using. Serve immediately.