Cake Directions: Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. Mix together the water, cherry extract and milk. Stir half of the dry ingredients into the butter mixture, then add the milk mixture. Finally stir in the other half of the dry ingredients. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Ice Cream Directions: Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from heat and add the remaining cream, the milk, and the pistachio extract. Add green food coloring if using. Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight. When ready to churn, remove the vanilla pod, then make in your ice-cream maker according to the manufacturer’s instructions. Freeze on a flat sheet pan.
Whipped Cream Directions: Place your mixing bowl and whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat until stiff peaks form. If not using immediately, cover and refrigerate.
Assembly: Using a cookie cutter the size of your cup cut pieces of chocolate cake and pistachio ice cream. Save the excess for another use. Press cake and ice cream into glass. Gently pipe whipped cream on top. Garnish with crushed pistachios if desired.