1) For the candied ginger: line a cookie tray with parchment paper.
2) Combine 225ml of water and 225g of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 60g of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 56 g sugar. Cool before using.
3) In a medium saucepan over medium heat add the cherries, sugar and lemon juice.
4) Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve.