Pre-heat oven to 400 degrees.
Slice bread diagonally into ¼" slices and place on baking sheets. Brush bread lightly with about 3 Tbsp olive oil and sprinkle with ½ tsp salt and ½ tsp pepper.
Bake for 15-20 minutes until toasts are turning golden. Let cool.
In a blender or food processor, add ricotta, honey, heavy cream, remaining 1 Tbsp olive oil, lemon, ¼ tsp salt, and ¼ tsp pepper. Blend until very smooth and creamy. You can also do this in a stand mixer or in a large bowl with a hand mixer or rubber spatula.
Generously spread whipped ricotta mixture onto cooled toasts. Top with halved cherries, chopped pistachios, and chopped mint.
Drizzle with more honey right before serving.