Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

In a bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cocoa powder and mix until fully incorporated.

Beat in the eggs, one at a time, on low speed to avoid overmixing. Stir in the melted chocolate, vanilla extract, and heavy cream, mixing until smooth.

Pour the cheesecake batter over the prepared crust and smooth the top.

Place the springform pan in a large roasting pan and pour hot water into the roasting pan to create a water bath. The water should come halfway up the sides of the springform pan.

Bake for 60–70 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.

Remove the cheesecake from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Mix the cherry pie filling with Kirsch or almond extract (if using). Spoon the cherry topping evenly over the chilled cheesecake.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream onto the edges of the cheesecake.

Decorate with chocolate shavings or curls and fresh cherries, if desired. Slice and serve cold.