Reserve 1 cherry for decoration and chop
the remainder. Put the ice cream in a bowl. Quickly mash in the
chocolate, chopped cherries and angelica until just blended (don't
over-mix or the ice cream will start to melt). Quickly pack into a 1
liter pudding basin. Cover with clingfilm (plastic wrap) and freeze
until firm. When ready to serve, dip the basin briefly in hot water,
loosen round the edge with a round-bladed knife and turn out on to a
serving plate. Top with the reserved cherry and serve straight away.