Let the chocolate melt slowly over the hot water bath. In the meantime, beat the egg yolks with the sugar until they are white and creamy. Whip the cream (it is best to use a good organic cream, it will stiffen). Let the liquid chocolate cool slightly while stirring constantly, slowly stir in the egg mixture. Stir in the kirsch. At the end fold in the stiff cream.
Line a mold with foil, add the parfait and put in the freezer for 6 hours. If you leave it inside longer, put it in the refrigerator two hours before serving.
Serve the parfait, garnish with whipped cream, cherries, cherry juice and grated chocolate.
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