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1
Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
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2
In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water.
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3
Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes.
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4
Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture.
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5
Simmer, stirring, for another 2 minutes to thicken.
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6
Remove the cherry sauce from the heat, you should have about 4 cups.
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7
Put the cherry sauce in the freezer or in an ice bath to chill until cold.
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8
Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form.
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9
Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse don't overdo it, it's ok if there are streaks of cream in the filling.
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10
Gently fold in the pistachios.
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11
Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim.
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12
Freeze again for at least 8 hours, so the mousse sets up firm.
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13
Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame.
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14
Stir to melt the chocolate completely and smooth it out into the cream.
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15
Cool until warm to the touch, the chocolate should still be pourable.
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16
Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan.
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17
Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan.
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18
Stick the chocolate cherry bombe back in the freezer to chill.
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19
Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter.
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20
Cut into wedges; serve with the reserved cherry sauce.
