Place yoghurt, protein powder, cocoa, maple syrup, vanilla and salt in a bowl. Gently stir until smooth and just combined.
Coarsely crush two-thirds of the cherries in a separate bowl. Spoon the crushed cherries with any juices into two 250ml cups and top with mousse. Top with remaining cherries, then cover and place in the fridge for 4-6 hours or until set.
Sprinkle with chocolate, to serve.
