Make sure the ganache is warmer than room temperature, but not hot. We stir the coconut milk in and then get to work right away.
Put half of the ganache in a piping bag and use a plain piping tip to drip the chocolate around the edges of the cake.
Put the tip on the top edge of the cake and gently squeeze the bag and let the ganache drip down the cake. Continue the process around the cake.
You can place the drips close together or further apart, depending on the look you're going for.
Spread the remaining ganache over the top of the cake, being careful not to let it drip over the sides.
Put the leftover icing in a piping bag and use your favorite icing tip to create decorative dollops of icing around the edge of the cake.
Place a sugared dark cherry on each dollop. Then arrange whole, halved, and sugared cherries in the center of the cake and finish with a dusting of powdered sugar.
To sugar the cherries, freeze them and let them thaw slightly. Roll them in finely granulated sugar.
Keep the cake in the freezer until ready to serve and run a knife through hot water (shake off excess watefor easy slicing.
Store covered in the freezer for up to 5 days.