Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. For extra protection against leaks or water bath seepage, wrap the outside of the pan in a double layer of foil.
In a mixing bowl, combine the crushed chocolate biscuits and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the pan to create an even crust. Place the pan in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the sugar and beat until well combined. Mix in the eggs one at a time, beating just until incorporated after each addition. Stir in the vanilla extract, then add the cocoa powder and heavy cream, mixing until everything is smooth and evenly blended.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. If using a water bath, place the springform pan inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.
Bake for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator and chill for at least 3 hours, preferably overnight.
Just before serving, spoon the cherry pie filling over the top and gently spread it out. Finish with a generous sprinkle of dark chocolate shavings or curls for an elegant touch.