In a bowl mix crushed dark chocolate biscuits and butter (mix to resemble breadcrumbs consistency). In a cake mould, make the base layer with the biscuit butter mixture. Make the second layer with chocolate ice cream. Make another layer of chopped canned cherries. Add a layer of the biscuit butter mixture and the top layer with chocolate ice cream. Deep freeze the cake ice cream for 3 hours. Garnish with canned cherries, sugar flowers, chocolate chips, chocolate vermicelli, and sugar hearts. Serve chilled.