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Heat oven to 375 F with a rack in the middle position. Generously grease an 8-inch round pan with butter, line the bottom with parchment and grease with more butter.
Place chocolate chips and butter in a large heatproof bowl and set it over a pot of gently simmering water to create a double boiler. Melt, stirring occasionally, until smooth and fully emulsified. Alternatively, melt in a microwave-safe bowl at 20-second intervals.
Add sugar, salt and vanilla extract to the chocolate mixture and stir to combine, then add beaten eggs and stir until fully incorporated. Sift in cocoa powder and stir until smooth.
Pour batter into the prepared pan and bake until set at the edges but still soft in the centre, about 25 minutes. Let cool to room temperature before serving.
For the vanilla cream, place egg yolks in a medium-sized heatproof bowl. In a saucepan, combine cream, sugar and vanilla paste, and cook until gently steaming.
Set the bowl with the egg yolks over a pot of gently simmering water. Slowly add the hot cream into the bowl with the egg yolks, whisking continuously. Return mixture to the saucepan and cook until slightly thickened.
For the cherry compote, place frozen cherries and sugar in a medium saucepan over low heat. Cover and cook, stirring occasionally, until the mixture is syrupy and jammy, around 40 to 45 minutes.