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Place a heatproof bowl over a saucepan of simmering water and slowly melt the chocolate.
When ready, remove from the heat and add the olive oil, maple syrup and a pinch of salt. Mix to combine.
Using an electric whisk or stand mixer, whisk the aquafaba for around 5 minutes or until it forms stiff peaks.
Stir a spoon of the aquafaba into the chocolate mixture and then add the rest, using a metal spoon to gently fold the mixture together – don't beat it or you will lose the airy texture.
Spoon into four glasses and refrigerate for at least 1 hour.
Top with cherries, chopped hazelnuts, an extra drizzle of olive oil, and a pinch of salt.