Whip 4 egg whites until stiff, then beat in 150g caster sugar in stages, together with 2 Tbs sieved cocoa powder.
Spread onto a lined baking sheet in a large disk and bake in a 150°C oven for about 90 minutes, then turn off the oven
and leave the meringue to cool completely inside. Meanwhile, pit 200g cherries and mix into 300ml whipped double cream.
Spread this over the meringue and top with shaved chocolate.