To make the drizzle, place the dark chocolate in a ceramic bowl and heat in the microwave in 30-second increments, stirring after each until glossy and smooth. You want the ganache to be pourable but not too runny.
Dip 12 cherries with stalk intact into the ganache. Set aside to set.
Place the pavlova on a cake stand and pour the remaining chocolate mixture over the cake, starting in the middle, allowing it to run over the sides for a decadent and dramatic look.
Top with whipped cream.
Decorate with the 12 chocolate dipped cherries and some extra fresh cherries.