• Preheat your oven to 350°F and lightly oil the inside of an 8- or 9-inch springform pan

Make the Crust

• Mix together the crust ingredients in a food processor until the mixture resembles crumbs.
• Press the mixture into the bottom of the prepared pan.

Make the Cake

• Set up a double boiler by placing a medium pot filled with water on the stovetop over medium heat. Allow it to simmer. Place another pot or heatproof bowl on top of it. The bottom of the pot should not touch the water. Place the chocolate chips in the top of double boiler and mix until melted and smooth. Be careful not to allow the chocolate to burn.
• Place all of the cake ingredients including the melted chocolate chocolate into a high-speed blender or food processor. Process until smooth and creamy. This could take up to 5 minutes.
• Pour the filling into the springform pan.
• Bake for 50-55 minutes, or until the top of the cake has puffed up slightly and the edges start to pull away from the pan.

Make the Topping

• Combine the cherries, sugar, and cornstarch in a small saucepan. Bring the mixture to a boil, then reduce to a simmer, stirring frequently. Allow to simmer for about 5 minutes, or until the cherries are jam-like in consistency.

To Serve

• Pour the topping over the cake. Allow the cake to cool completely, then wrap it tightly and place it in the fridge to set. Let it chill for at least two hours.
• Release the cake from the springform pan, and garnish with vegan whipped cream and/or melted chocolate, if desired. Slice and serve.
• Tightly wrap up any remaining slices of cake and store in the fridge until ready to eat.