In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.

Add the yolks and beat well with a hand mixer after each addition. Remove from heat.

Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.

In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.

Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries. 

Cover with plastic wrap on top of the cream to prevent any film from forming. Refrigerate for several hours or overnight. Serve in dessert glasses or use as a cake filling.