1. For the crust, add the chocolate cookies, sugar, and salt to a food processor and mix till finely ground. With the processor running, pour in the melted butter and mix till combined. Spray a 9” springform pan with pan spray and line the bottom and sides with parchment. With fingers, firmly press the crumbs into an even layer across the bottom and half-way up the side of the pan. Place it in the freezer while preparing the filling. 
2. Add the cream cheese, sugar, cocoa powder, and salt to the bowl of a stand mixer. Mix with the paddle attachment on medium till well combined, about 3-4 minutes. While the cream cheese mixes, microwave the chocolate chips till melted, about 30 seconds. Allow the chocolate to cool briefly before beating into the cream cheese mixture, then the vanilla.
3. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in three separate additions. Transfer to the springform pan, smoothing the top to an even layer. Cover with plastic wrap and refrigerate till set, at least 4 hours.
4. To serve, remove the sides and bottom of the springform pan, discarding the parchment paper. Dust the top with cocoa powder, if desired, and serve with Christmas Cherries.