Place the bowl and beater of a stand mixer in the freezer for 10 minutes. If you aren't using a stand mixer, place a bowl and the beaters of a hand held mixer in the freezer.

Pulse the cherries in a food processor until finely chopped.

In the chilled bowl, beat cream cheese and powdered sugar together until smooth. Beat in vanilla. Slowly pour in heavy cream and beat, over medium speed, until stiff peaks form. About 3 minutes. Don't over beat or the cream will have a butter consistency.

Remove half of the whipped cream and set aside.

Gently fold the chopped cherries into the remaining half of whipped cream.

To assemble the cake, lay one wafer flat on your serving platter, top with about 2 teaspoons of the cherry whipped cream, top with another wafter to build a small tower. Continue building the tower with 19 more wafers. Turn the tower on it's side on the serving platter. Build another tower with the remaining cherry whipped cream and 20 more wafters. Lay that tower on it's side next to the other tower. You will have two cookie logs.

Spoon and spread the reserved vanilla whipped cream over the top of the logs until they are completely covered. Sprinkle with chopped chocolate. Cover and refrigerate for at least 6 hours. Overnight is best.

Slice on the diagonal and serve.