Preheat oven to 120°C. Line two baking trays with baking paper. Draw a 22cm circle on each piece of paper.

Use an electric beater to beat 4 egg whites in a bowl until soft peaks form. Gradually add 1 cup of sugar, beating well until sugar dissolves. Use a large metal spoon to fold in 1/4 cup cocoa.

Spread the mixture evenly between the circles. Bake, swapping the trays halfway through, for 1 hour until firm and dry. (Check that the base of the meringues are firm.) Turn the oven off. Leave to cool in the oven with the door ajar. Repeat with the remaining ingredients to make another two discs.

Use a vegetable peeler to grate the chocolate into small curls. Use electric beaters to beat the cream and Frangelico until firm peaks form. Spread one-quarter of the cream over a meringue disc. Top with one-third of the pitted cherries and a meringue disc. Repeat the layers. Sprinkle chocolate curls around the edge. Top with cherries.