Prepare the Crust:

• Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
• In a food processor, combine flour, cocoa powder, shredded coconut, granulated sugar, and salt. Pulse until mixture is finely ground.
• Add melted butter and vanilla extract; pulse until the mixture forms a cohesive dough.
• Press the dough evenly into the bottom and sides of the prepared tart pan.
• Using a fork, prick the bottom of the crust to prevent puffing.
• Bake for 10 minutes. Remove from oven and set aside.

Prepare the Filling:

• Reduce oven temperature to 350°F (175°C).
• In a saucepan over low heat, melt chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
• In a separate bowl, beat dark brown sugar and eggs until light and fluffy, approximately 2 minutes.
• Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until well combined.
• Stir in salt and vanilla extract.
• Pour the filling into the pre-baked crust. Arrange pitted and halved cherries evenly over the top, gently pressing them into the filling.
• Bake for 25 minutes, or until the filling is set.
• Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.

Prepare the Topping:

• In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
• Spread the whipped cream over the chilled torte.
• Garnish with fresh cherries, toasted coconut flakes, and chocolate shavings as desired.