Using a handheld electric mixer or a stand mixer with the ballon whisk attachment, whip the plant-based cream in a large bowl until stiff peaks form. Add icing sugar and vanilla extract, and mix again until well combined. Set aside.

Line a 8 x 4 inch loaf pan with plastic wrap and spread a small amount of the whipped cream around the edges and over the bottom.

Place a small amount of the whipped cream on a choc ripple biscuit and sandwich it with another and place into the loaf pan, standing up. Repeat with all of the biscuits until they are all stacked into the bottom of the pan.

Spread a layer of whipped cream to cover the top, smoothing the surface. Cover the top with more plastic wrap and place the cake in the freezer overnight to set. Place the remaining whipped cream covered in the fridge.

Remove the cake from the freezer and place in the fridge until ready to serve.

To serve, remove the cake from the loaf pan using the plastic wrap, and place on a serving plate upside down. With the remaining whipped cream, beat it again with the electric mixer as it may have separated in the fridge and then spoon over the cake.

Decorate the cake with grated dark chocolate and cherries before slicing and serving. Store any leftovers covered in the fridge.