Step 1

Freeze the bowl of the KitchenAid® Ice Cream Maker Attachment.

Step 2

Place the milk in a small saucepan and heat over medium-low until barely simmering.

Step 3

In a small bowl, whisk the yolks, sugar, cocoa powders, and salt together.

Step 4

When the milk is very hot, pour it into the yolk mixture in a very slow stream, while whisking.

Step 5

Transfer the mixture back to the saucepan and continue to cook over medium-low heat while whisking, until thickened slightly (about 3 to 5 minutes).

Step 6

Pour the mixture through a fine-mesh strainer into a heat safe bowl. Whisk in the melted chocolate, cream, and extracts. Chill overnight.

Step 7

Fit the frozen Ice Cream Maker Attachment onto the KitchenAid® Stand Mixer.

Step 8

Pour the chilled ice cream base into the bowl and churn on medium-low speed until thick (about 20 minutes).

Step 9

Transfer about 1/3 of the ice cream to a loaf pan.

Step 10

Top with about 1/3 of the cherries. Sprinkle with about 1/3 of the chopped chocolate. Repeat with the remaining ingredients. Freeze overnight and serve.