For the dark avocado chocolate mousse, break up chocolate and melt in a water bath. Add espresso and honey and mix thoroughly. Remove bowl from water bath once chocolate is liquid.
Peel, pit and mash the avocado together with the curd into a homogeneous mass. Beat the egg whites in a bowl until stiff. Now mix the avocado-curd mixture with the chocolate and carefully fold in the beaten egg whites. Fill ramekins and put the dessert in the refrigerator for at least 2 hours.
For the hot cherry compote, pit and halve the cherries. Crush the pepper in a mortar. Boil the cherries with the lime juice, cherry juice, pepper and cinnamon for 10 minutes.
Serve the compote warm with the avocado chocolate mousse.