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["Soak the dried cherries in any liqueur you have at your disposal for 30 minutes. I used Sabra, an Israeli Orange/Chocolate Liqueur.", "Prepare the chocolate curls by using a vegetable peeler; I used Valrhona Dark 72%", "Whip up the heavy cream; make sure that the cream, as well as the bowl and the beaters are cold for better results. Right before the cream appears to be attaining the correct consistency, add the vanilla extract and he powdered crystallized ginger and continue to whip the cream for another 30 seconds. Keep the cream in an airtight container until use.", "Prepare the Smoothie:
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Place everything in a food processor and process it until completely pureed; you can either strain it (to remove the seeds) or just pour the smoothie into an airtight container and place the container in the freezer.", "Assemble the Float:
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place the smoothie (which is now frozen, like a granita, but will defrost, once you pour the soda into the glass) into a tall wine glass, about 1/3 full;
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Add on top of the berry smoothie 1 scoop of ice cream of your choice - I used chocolate/hazelnut gelato in 1 glass and pistachio gelato in the other
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Add another level of frozen berry smoothie, about the same amount you used in the bottom of the glass;
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Add on top of the smoothie 2 scoops of ice cream; it can be the same ice cream you used before, but it is perfectly acceptable to use another flavor.
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Pour the lime-flavored Perrier to cover the ice cream
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Top his with the gingered whipped cream;
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Decorate with the chocolate curls and dried cherries"]
