1. Preheat oven to 350 F (180 C).

2. Start with adding and combining dry ingredients, spelt flour, cocoa powder, baking soda, salt, and coconut sugar, in a big mixing bowl. Add non-dairy milk and melted coconut oil and combine. Set aside. 

3. In a separate mixing bowl, add aquafaba (chickpea liquid) and whisk using an electric mixer until stiff peaks form.  

4. Add chocolate cake mixture to aquafaba and stir until combined, but be careful not to overmix. Drain cherries before adding them to a batter.  

5. Line the bottom of an 11 x 4 inch (28 x 10 cm) loaf pan with parchment paper. 

6. Pour the mixture into the prepared pan and bake in preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool before placing it in the fridge.

7. To make cashew cream frosting add soaked and rinsed cashew nuts into a high-speed blender. Add lemon juice, agave syrup, vanilla extract, non-dairy milk, and a pinch of salt. Blend until smooth and creamy. Add more milk if needed. 

8. Spread cashew mixture on top of the chocolate cake.

9. Garnish with chocolate shavings and a few thawed or fresh cherries.  

10. Cover and refrigerate until ready to serve.