For the Chocolate Mousse, place cream into a stand mixer fitted with a whisk attachment and whip to stiff peaks. Set aside.
Place sugar and 1 tablespoon of water into a small saucepan over medium heat and heat to 118C.
Meanwhile, place egg and yolks into a stand mixer fitted with a whisk attachment and whisk until pale. With the mixer running on high speed, slowly pour the 118C sugar syrup into the eggs and continue to whisk on high until mixture triples in volume.
Place a small saucepan of water over medium heat and bring to a simmer. Place chocolate into a medium bowl and sit over the saucepan of simmering water, stirring occasionally, until melted. Remove from heat and allow to cool slightly. Fold a little whipped cream into the melted chocolate and continue to add in batches until fully combined. Fold chocolate cream mixture into the egg mixture until fully combined. Transfer to a piping bag and set aside in the fridge.
For the Cherry Coulis, combine cherries, icing sugar and 4 tablespoons of water in a small saucepan over medium heat. Bring to the boil then remove from heat and blend to a puree with a stick blender. Add kirsch and xanthan gum and blitz with stick blender to incorporate. Allow to cool completely then transfer to a piping bag and set aside.
For the Chocolate Log, place 150g of the chocolate in a glass bowl. Microwave in 30 second bursts, stirring in between each burst, until completely melted. Add remaining chocolate and stir until temperature reaches 32C.
Spread chocolate thinly onto a 12cm x 40cm sheet of acetate. Carefully roll acetate strip, lengthways, to create one large roll and secure with some sticky tape. Set aside in the fridge to set.
For the Choc Earth, place chocolate into a glass bowl. Microwave in 30 second bursts, stirring in between each burst, until completely melted. Pour melted chocolate out onto a baking tray lined with baking paper and allow to re-set.
Once chocolate has set, break up into small pieces and add to a food processor with remaining ingredients. Blitz to a coarse crumb and set aside.
For the Cherries, place cherries into a small saucepan and cover with port. Bring to the boil over medium heat then reduce heat to low and simmer until port has reduced to a syrup, about 8-10 minutes.
To serve, spoon some Choc Earth onto the plate. Remove Chocolate Log from the fridge and carefully remove acetate. Use a knife dipped in hot water to carefully cut large log into 4 even logs. Fill each Chocolate Log with some Chocolate Mousse and place on top of the Choc Earth. Spread some Cherries and Cherry Coulis around the plate and finish with edible flowers.