To make the cherries, add the pitted cherries, honey, lemon juice in a small saucepan.  Bring to a simmer over medium high heat.  Simmer over low for about 20 minutes, occasionally smashing with a fork or a potato masher until macerated. Remove from the heat, stir in vanilla and salt. Let cool to room temp. 

To toast the millet, spread them in a large dry skillet.  Cook over medium heat and toast for 3 to 5 minutes until fragrant and just lightly browned.  As the millet toasts make sure to shake the pan and stir throughout to prevent the grains from cooking unevenly and burning.  Alternately, you can toast them on a rimmed baking sheet in the oven at 400 degrees for about 7-10 minutes, stirring and shaking the pan periodically.

To assemble the parfaits, layer the greek yogurt, cherries, millet and pistachios into glasses.  Serve with additional honey and top with fresh cherries, if desired.  Enjoy!