Finely chop the chocolate coating. Heat the cream in a saucepan. Remove from heat and dissolve the chocolate coating in the cream. Chill overnight. Melt butter and let it cool down again.
Finely chop the biscuits in the universal chopper. Mix butter and biscuit crumbs well. Grease a springform pan (26 cm Ø) with oil. Add the crumbs, press them evenly onto the base, forming a side rim of about 2 cm. Press the crumbs well and chill for about 30 minutes. Whip the chocolate cream with the whisk of the hand mixer until stiff, allowing the cream firm to trickle in. Fill the cream into the springform pan and smooth it down. Chill the cake for about 1 hour. Heat up jam and 1-2 tbsp. water and stir until smooth.
Whip the chocolate cream with the whisk of the hand mixer until stiff, allowing the cream firm to trickle in. Fill the cream into the springform pan and smooth it down. Chill the cake for about 1 hour. Heat up jam and 1-2 tbsp. water and stir until smooth. Dip the cherries into the jam or spread them on the cake and let them cool down for about 3 minutes. Spread the cherries on the cake
waiting time approx. 13 1/2 hours