Let’s dive into the process, one delicious step at a time:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla, continuing to beat until well incorporated.
4. Add the eggs, one at a time, mixing gently after each addition to avoid overbeating.
5. Stir in the melted dark chocolate until the mixture is smooth and uniform in color.
6. Pour half of the cheesecake batter over the crust. Spoon half of the cherry preserves over the batter and swirl gently with a knife.
7. Top with the remaining cheesecake batter, then the rest of the cherry preserves, swirling again for that marbled effect.
8. Scatter the fresh or frozen cherries on top before placing the cheesecake in the oven.
9. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Remember, it will firm up as it cools.
10. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight for best results.
11. Before serving, garnish with whipped cream and chocolate shavings if desired.