Add the ingredients for the cherry syrup in a small saucepan and heat while gently mashing the cherries to help them release their juices. Cook until the liquid is thick and syrupy.
Push the mixture through a fine mesh strainer, discarding the solids. Set the syrup aside.
Use the same saucepan (I do not clean it out), and add the chocolate and cornstarch and heat on medium-low just until the chocolate starts to melt.
Add the cherry syrup, pinch of salt and milk slowly. Continue to mix until everything is completely combined.
Heat until the mixture is just about to boil, but do not bring it to a boil. Turn off the heat and stir in the vanilla extract.
Make the whipped cream by adding the ingredients together, except for the garnishes, and whipping until it forms soft peaks.
Pour the hot chocolate in a mug. Top with the whipped cream and garnishes. Serve hot.