Line a loaf pan (23cm x 13cm x 6cm) with plastic wrap, leaving excess wrap over the sides.

Melt chocolate with 1/4 cup of cream in a bowl over boiling water or microwave for 90 seconds.

Stir the melted chocolate and cream mixture until smooth and let cool.

Lightly whip the remaining cream until soft peaks form.

Whisk egg yolks together and beat into the cooled chocolate mixture along with sugar (if using).

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold the beaten egg whites into the chocolate mixture.

Stir in the frozen cherries until evenly distributed.

Pour the mixture into the prepared loaf pan.

Wrap securely with the overhanging plastic wrap.

Freeze the semifreddo overnight or until solid.

To serve, slice the semifreddo and enjoy.