Allow egg whites to reach room temperature.

In a small mixing bowl, beat together egg whites, vanilla, and cream of tartar until soft peaks form.

Gradually add sugar and beat until stiff peaks form and nearly all of the sugar is dissolved.

Cover a baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle.

Spoon about 15 dollops (2/3 of the meringue) just inside the circle, making sides of the shell 1-inch high.

Spread the remaining meringue inside the circle, making the bottom of the shell 1/2-inch thick.

Bake at 300°F (150°C) for 45 minutes.

Turn off the heat and let the meringue dry in the oven with the door closed for at least 1 hour.

Remove from oven and let cool completely.

Transfer the meringue shell to a 12-inch pie plate.

Soften the chocolate ice cream and cherry ice cream and stir them separately.

Spread half of the chocolate ice cream into the meringue shell.

Top with all of the cherry ice cream, spreading evenly.

Drop the remaining chocolate ice cream by spoonfuls over the cherry layer, then swirl.

Freeze for several hours or overnight.

Optional: Drizzle with melted confectioners coating and garnish with maraschino cherries, if desired.

Optional: Whip 1/4 cup of whipping cream and dollop onto the dessert before serving.