First, place your cashews in a bowl and cover them with about 2 1/2 cups of water. Allow them to soak for at least 6 hours but no longer than 24 hours. Note: if you don't own a professional grade blender such as a Vitamix, replace the cashews with extra coconut cream, as noted in the ingredients.Also - if you use the type of ice cream maker that requires a frozen base in order to make the ice cream, place that base in your freezer for at least 6 hours, as well.
Drain and then rinse your cashews thoroughly in cold water. Then, just place them in a high speed blender for now.
Add the entire can of coconut cream, maple syrup, sugar, vanilla and salt to the blender also, and then blend on high until the mixture is very smooth.
Next, pour this ice cream base into your ice cream maker and start the churning process. My ice cream maker usually takes about 20-25 minutes to create thick and creamy ice cream, but others may take longer or shorter amounts of time.
Meanwhile, prepare your cherries and chocolate. First, pit all of your cherries. Afterwards, place those cherries in a pile and give them a good chop. Then, chop your chocolate, too. I aim for slightly larger than pea-sized pieces of cherries and about double that size for the chocolate. You'll naturally end up with some smaller chocolate pieces and shavings too, which is perfect.
When your ice cream becomes very thick and slightly harder to churn, add your cherries and chocolate and allow those two to churn with the ice cream for a few minutes until incorporated.
Finally, spoon your cherry jam into the ice cream maker, too. I usually only allow the jam to churn with the ice cream for only about 10 seconds because I like the swirly look it creates when it isn't fully mixed in. But if you want a nice, evenly pink colored ice cream, allow the ice cream maker to go a little longer.
At this point, the ice cream is more in "soft serve" form, so for more traditional ice cream, spoon this dreamy mixture into a storage container and smooth over the surface. I like to add a little more chopped chocolate and/or cherries to the surface if I have left overs in order to make it look even more enticing. Then, I secure the lid and it's off to the freezer.After a few hours of freezing, your ice cream will be nice and firm and ready for enjoyment.