Warm 1 cup cream with the cocoa powder and whisk thoroughly.

Bring to a boil and then simmer for 30 seconds, whisking constantly.

Remove from heat, add the chocolate, and stir until smooth. Then stir in the remaining cream.

Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible.

Set a mesh strainer over the bowl.

Warm the milk, sugar, and salt in the saucepan.

In a separate medium bowl, whisk the yolks together.

Slowly whisk the warm milk into the egg yolks and then pour the yolk mixture back into the saucepan.

Stir the mixture constantly over medium heat , scraping the bottom, until the mixture thickens and coats the back of your spoon.

Pour the custard through the strainer and stir it into the chocolate mixture until smooth.

Add the vanilla.

Set the bowl in an ice bath (put several cups of ice into the sink and fill with a few inches of water).

Stir every 15 minutes until cool and then chill mixture thoroughly in the fridge (~2 hours).

While the ice cream is chilling, roast the cherries and make the fudge ripple.

Pour the chocolate custard into your ice cream maker and freeze according to manufacturer directions.

Transfer 1/3 of the ice cream into the storage container.

Drizzle 2 Tbsp of fudge ripple and half of the cherries over top.

Repeat, with the next 1/3 of the ice cream, 2 Tbsp fudge ripple and remaining cherries.

Transfer the last of the ice cream to the bowl, drag a spoon or a knife held upright through the bowl in a figure 8 pattern to lightly swirl.

Cover with a lid, and freeze completely.