For Pistachio Rose Crumble, place pistachios in bowl of food processor and give one or two quick pulses to break them up. Add rose petals and continue pulsing until you have large bread crumb-sized pieces. Set aside.

For Cherry Rose Compote, pit and slice cherries in half; place in medium-sized saucepan with honey. Heat on medium for about 5 minutes, or until juices have released and are hot and bubbling. In small bowl, place rose petals and strain released hot cherry juices overtop. Reserve cherries: return them to saucepan and set aside. Allow petals to infuse in hot cherry juice for about 5 minutes. Taste every so often to see how the flavor is developing and adjust timing as necessary. Strain juice back into saucepan of cherries and discard petals. Pack into glass container; cover and chill.

Combine yogurt with cardamom and honey; chill.

When ready to serve, divide mixture among 4 glasses, layering half of Cherry Rose Compote, Cardamom Yogurt, and Pistachio Rose Crumble in each; repeat a second time.