Melt 50g of the dark chocolate in a microwave for a few seconds and dip the drained baby apples in it. Place the apples aside on a piece of parchment paper until the chocolate has set.
Drain the cherries' syrup in a small saucepan and reduce to half over medium heat. Place aside to cool down.
Beat the fresh cream until soft peaks form.
Place a meringue on a cake plate and spread half of the cream over it.
Add a ⅓ of the Morello cherries on top of the cream.
Now place the second layer of meringue on top of the cherries.
Spread a thick layer of the chocolate mousse over the second layer of meringue.
Now add another ⅓ of the morello cherries.
Place the final meringue on top of the cherries and mousse.
Spread the other half of the cream on top of the third meringue
Decorate with the final ⅓ of morello cherries, fresh cherries and baby apples.
Grate some chocolate over the cake and add the last blocks of chocolate to the cake between the fruit.
Serve immediately with the cherry syrup on the side in a small jug.