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Place shaved chocolate flakes and prepared cherries in separate bowls.
Cover tightly and refrigerate.
Place cream and milk in a medium saucepan and heat over medium-low heat on the stovetop.
Meanwhile, separately, whisk eggs in medium mixing bowl 'til light and fluffy.
Slowly whisk the sugar into the egg mixture, a little at a time until it's thoroughly combined, then 1-2 minutes more. Set aside.
When the cream/milk mixture reaches 140°, remove from heat.
Very slowly add in about ⅓ of the hot cream/milk mixture into the egg/sugar mixture, whisking quickly the whole time 'til blended.
(This "tempers" the eggs so they don't scramble when added.)
Once thoroughly blended, add in the remaining cream/milk mixture.
Return custard to sauce pan and heat on medium low heat until the mixture reaches 175°. (This kills off any harmful bacteria.)
Remove from heat.
Chill throughly until mixture is a minimum of 40°. (You want it very cold so it freezes well in the ice cream maker.)
Transfer mixture to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it's done), add the grated chocolate and cherries.
Continue freezing until the ice cream is ready.
Serve soft, or freeze for 6-8 hours for hard ice cream.
(We usually freeze ours hard because we like it on sugar or waffle cones.)