Preheat your oven to 325°F (160°C).

In a bowl, mix the crushed graham crackers, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form the crust.

In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Gradually add in 1 cup of sugar and the vanilla extract, mixing until just combined.

Add the eggs one at a time, mixing well after each addition to ensure everything is well incorporated.

Mix in the sour cream and cocoa powder until the mixture is smooth and creamy.

Gently fold in the fresh cherries, making sure not to break them apart.

Pour the cheesecake batter over the prepared crust in the springform pan.

Bake in the preheated oven for 50-60 minutes. The edges should be set, and the center should be slightly jiggly.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator. Chill for at least 4 hours, or overnight for best results.

Before serving, garnish with chocolate shavings for an elegant touch.