1-First, preheat your oven to 250°F (120°C) and line a rimmed baking sheet with parchment paper. This step ensures even baking and prevents sticking, setting the foundation for a perfect meringue.

2-Next, in a large bowl, combine the 6 egg whites, a pinch of kosher salt, and 1/8 teaspoon cream of tartar. Beat them until foamy, then gradually add 1 1/2 cups granulated sugar while beating on high speed until stiff, glossy peaks form, which takes about 3 to 5 minutes.

3-Once that’s done, sift 1/4 cup cornstarch over the egg whites and beat for another minute to incorporate. Gently fold in 1 teaspoon vanilla extract and 1 teaspoon white vinegar to stabilize the mixture.

4-Now, sift some of the 2 tablespoons cocoa powder over the egg whites and gently fold a few times to create a swirl. You can add more cocoa for a darker effect if you like. Dollop the meringue onto the prepared parchment paper and shape it into a 10-inch circle with a domed top and flat surface using an offset spatula.

5-Bake for 1 hour and 45 minutes without opening the oven door. After that, turn off the oven, prop the door open slightly, and let the meringue cool completely inside for about 1 hour to prevent cracking.

6-Transfer the cooled meringue to a serving platter and gently crack the top to create a hollow. Fill it with the whipped 2 cups heavy cream, then top with 1 cup halved cherries and shaved 1 ounce semi-sweet or dark chocolate. Finish by adding 6 to 8 whole cherries with stems for a polished look.