Add Oreos to a food processor and pulse until finely crushed. Add 6 tablespoons of melted butter and pulse again until the mixture looks like wet sand.

Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for at least 30 minutes to set.

Place dark chocolate chips or chopped chocolate in a heat-safe bowl. Microwave 1 cup of heavy cream in a separate bowl until just simmering, about 1 minute. Don’t let it boil.

Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth and glossy.

Arrange the pitted and sliced cherries evenly over the chilled crust. Pour the ganache on top and smooth it out with an offset spatula.

Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is fully set.

In a small mixing bowl, beat cold heavy cream with powdered sugar and vanilla until medium peaks form.

Remove the tart from the pan. Top with whipped cream and extra cherries. Slice and serve cold.