Crush the digestive biscuits, melt the butter and mix. If making a tart, press the mixture into a 22cm flan ring and set in the freezer for 10 minutes before proceeding. Prepare ganache, heat up the 180g fresh cream, take off the heat, add chocolate pieces and melt. Soak the gelatine leaves in cold water for a couple of minutes until softened. Soften the mascarpone with the icing sugar, add essence. Warm up 2 spoons of cream, squeeze excess water from the gelatine leaves and dilute in the cream. Next whip the cream until stiff, fold into the mascarpone together with the liquid gelatine. If making a tart; spread the pie filling over the chocolate, cover with the mascarpone cream. Allow resting in the fridge for minimum 2 hours, spread with the prepared ganache. If making jars, build up alternating layers of biscuit, chocolate, cherry & mousse. Finish with the chocolate