In a thin-sided bowl, melt the chocolate with the Kirsch and the water from the morello cherries over a gently simmering bain-marie, stir until smooth, remove and allow to cool a little. Carefully stir the morello cherries into the chocolate mixture. Beat 100 ml of cream until stiff, fold in to the chocolate. Divide into two glasses and chill for approx. 1 hr. Beat 50 ml of cream until light and fluffy, spread on top. Sprinkle with cherries.