1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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 and sugar together until smooth and creamy, about 2 minutes.
4. Add the cocoa powder and continue to mix until fully incorporated.
5. Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next.
6. Slowly add the melted dark chocolate, mixing until well combined.
7. Stir in the sour cream and vanilla extract until the batter is smooth and uniform.
8. Gently fold in the cherries, being careful not to overmix and break them apart.
9. Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
10. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit in the warm oven with the door slightly ajar for 1 hour.
11. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
12. Once chilled, remove the cheesecake from the pan and garnish with whipped cream and additional cherries, if desired.

Remember, patience is key here—just like when I learned to make sopa de fideo with my abuela, letting the flavors meld together during cooling only enhances the experience.