Make the Cherry Compote: Stir water and corn starch together in a small bowl until fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-15 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch, then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. Stir in the almond extract. Transfer immediately to a shallow bowl and chill in the fridge completely before using.

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients and press into prepared pan and up the sides a bit. Bake this for 10 minutes. Set aside.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1-2 minutes. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Mix in the vanilla and sour cream on medium until just combined. Mix in the melted chocolate and cocoa powder last, on medium speed until just combined.

Assemble Cheesecake: Spread half the batter over the prepared crust. Spoon about 40% of the cherry filling evenly over the batter. Dollop on the remaining batter and spread it evenly.

Prepare the Water Bath + Bake: Bring the large pot of water to a boil. Wrap the base of the cheesecake pan in foil and place it inside of a 10-inch cake pan, then place this duo of pans inside the roasting pan. Pour the boiling water into the roasting pan only. Bake the cheesecake for 1 hour and 30 minutes to 1 hour 45 minutes.

Cheesecake Cooling: Once the hour is up, remove the pan from the oven. Let cool to room temperature (about 1-2 hours), then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.

Make the Whipped Cream: Add the whipped cream ingredients to a medium bowl and beat on high speed until stiff peaks form.

Serve & Store: Spread the remaining cherry compote over the chilled cheesecake and top with the whipped cream. Use a vegetable peeler against the edge of your chocolate bar to make chocolate shavings for decorating. Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.