Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan, wrapping the bottom with aluminum foil.

In a mixing bowl, combine chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add cocoa powder and mix until incorporated.

Beat in eggs one at a time, mixing on low speed. Stir in melted chocolate, vanilla extract, and heavy cream until well combined.

Pour the cheesecake batter over the cooled crust and smooth the top. Optionally, fold in some cherry pie filling into the batter.

Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour, then remove from the water bath and cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight to set properly.

Mix cherry pie filling with almond extract and spoon it evenly over the chilled cheesecake.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream around the edges of the cheesecake.

Garnish with chocolate shavings or curls and fresh cherries if desired. Slice and serve.