In a small to medium saucepan, mix together the cherries, 4 teaspoons sweetener, and ¼ cup water. Bring to a boil over medium-high heat.
Stir and heat until most if not all of the cherries have burst (feel free to help them along by smashing them) and the mixture is hot and slightly thickened.
Remove from the heat and stir in the almond extract and glucomannan (gluccie is optional and just thickens it up a bit more). Set aside.
Mix together all of the chocolate syrup ingredients in a small saucepan.
Bring to a boil then reduce heat to low. Allow to simmer for about 10 minutes or until slightly thickened.
Preheat waffle iron.
In a medium bowl, mix together the flour, protein powder, cocoa powder, baking powder, baking soda, and ¼ teaspoon salt. Set aside.
Add the egg yolk, milk, vinegar, vanilla, and coffee granules or extract. Mix together until just moist.
In a separate bowl, using an electric handheld mixer or a whisk, beat together the egg white and sweetener until soft peaks form.
Carefully fold HALF of the egg white mixture into the waffle batter. Set the other half aside for use as a topping.
Cook waffles according to waffle iron directions (lightly spray iron with cooking spray), using ¼ of the mixture per waffle.
Top with hot cherry compote, egg white meringue, and optional chocolate syrup.
These can be made ahead and refrigerated for about 3 days or frozen for up to 6 months. When freezing, separate the waffles with parchment paper and put in a freezer safe zip bag or other airtight container. Remember to date it!
If you don't have a waffle iron, these can be made into pancakes instead using a preheated, lightly greased skillet.