Preheat your oven to 325°F (160°C).

Mix the chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Beat the cream cheese and sugar until smooth. Add cocoa powder and mix well. Beat in the eggs, one at a time, followed by the vanilla extract. Pour the filling over the cooled crust.

Bake for about 55-65 minutes, or until the center is set. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for 1 hour.

In a saucepan, combine cherries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring constantly. Let it cool, then spread over the cooled cheesecake.

Heat the heavy cream until just simmering. Pour over chopped dark chocolate and stir until smooth. Allow to cool slightly, then pour over the cherry topping.

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, dust with powdered sugar and garnish with fresh cherries.