Make toast cups and set aside in an airtight container until ready to assemble the bites. If using a mini-muffin pan cut each round using a 2 ½” round biscuit cutter.

 Preheat oven to 450°. Arrange cherries, shallots, and rosemary on a medium baking sheet or 8” baking pan, sprinkle with sugar, salt, and pepper and roast until cherries are soft, about 20 minutes. While cherries roast, combine orange liqueur, brandy, and 1 Tbsp. of balsamic vinegar in a small bowl. Remove cherries from the oven, pour the liqueur mixture over the cherries and return the pan to the oven for another 5 minutes. Remove from the oven and let stand until cool enough to handle. Discard the rosemary, gently remove pits from all the cherries, then coarsely chop the entire mixture, making sure to retain all the cooking juices. Place in a medium bowl and set aside.

 In a small bowl whisk together the ricotta, cream, and orange zest until smooth.

 Dice the goose confit into pieces no larger than ¼” and add to the cherry mixture along with the confit oil, ½ tsp. balsamic vinegar, arugula, and pecans. Toss to coat completely then taste to adjust seasoning with salt and pepper if needed.

 Assemble petit fours just before serving by putting a small spoonful of ricotta mixture into the bottom of each toast cup and fill to the top with a generous spoonful of the confit mixture. Serve at room temperature.