1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the chocolate cookie crumbs, melted butter, 2 tablespoons sugar, and cocoa powder until evenly combined.

3. Press the crust mixture firmly into the bottom of the pan and bake for 8 to 10 minutes. Let it cool.

4. Beat the cream cheese until smooth, then mix in the 3/4 cup sugar and vanilla extract.

5. Blend in the sour cream, then add the eggs one at a time on low speed.

6. Fold in the melted semi-sweet chocolate until the batter is smooth and evenly colored.

7. Spread the cherry pie filling over the cooled crust.

8. Pour the cheesecake batter over the cherry layer and smooth the top.

9. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble.

10. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

11. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.

12. Heat the heavy cream until steaming, pour it over the dark chocolate, and stir until smooth.

13. Spread the ganache over the chilled cheesecake.

14. Finish with fresh cherries and chocolate shavings before serving.