Pour the double cream and condensed milk into a mixing bowl and add the cocoa powder and vanilla extract.
Whisk the mixture until it's an even colour and starts to thicken.
Drain the cherries of the kirsch liquid, but keep both.
With a container (I use a 2lb loaf tin) spoon 1/3 of the ice cream mixture into the tin.
Add 1/3 of the cherries, and add 1-2 spoonfuls of the kirsch liquid.
Sprinkle on some grated chocolate!
Repeat twice more till you have used all of the ingredients.
Freeze for 5-6+ hours or preferably overnight so it has time to get to the correct texture and it is easier to serve!
Notes
This recipe makes about 2L of ice cream!
If you can't find cherries soaked in kirsch, or you don't want alcohol - use a cherry pie filling from a can! Or, soak 300g of cherries in kirsch over night before making.