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1
Coarsely cut or chop the cherries.
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2
Place them in a bowl and stir in the kirsch.
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3
Refrigerate.
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4
Line the bottom and sides of a six-cup metal loaf pan with wax paper, allowing enough paper to extend beyond the pan so it will cover the top.
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5
Place the pan in the freezer.
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6
Mix the sugar and water in a saucepan, bring to a boil and cook until the mixture registers 237 to 239 degrees, the ''soft-ball'' stage, on a candy thermometer.
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7
While the sugar is cooking, beat the egg whites in a standing electric mixture until soft peaks form.
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8
As soon as the sugar has reached the proper temperature, drizzle it slowly into the egg whites, beating the egg whites at high speed while the sugar is being added.
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9
Continue beating the egg whites another five minutes, until they are stiff, glossy and have cooled.
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10
Refrigerate.
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11
Whip the cream with chilled beaters until firm but still creamy.
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12
Add the vanilla, beat a moment longer, then refrigerate.
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13
Fold the cherries and kirsch into the chilled egg whites, then fold in the whipped cream.
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14
Spread this mixture into the loaf pan, cover the top with the extra waxed paper and freeze at least six hours or up to several days.
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15
To serve, unmold the loaf onto a chilled platter and peel off the wax paper.
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16
Dust the top of the loaf with the cocoa.
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17
Serve in slices.
