Preparation:
1. Line an 8-in by 4-in baking pan with clear food wrap (or use a silicon mold) and set aside.
2. In a small bowl, combine all base ingredients and mix well; press onto the bottom of the pan and place in the freezer while you prepare the semifreddo.
3. In a large bowl, whip together Tulia Chocolate Supersnack, coconut cream, cocoa, salt, vanilla, and rum, if using. Spoon the mixture over the base, cover with food wrap and freeze for about 2-3 hours or until just starting to firm. Stir the cherries into the mixture and return to the freezer for about 5- 6 hours or preferably overnight.
4.To serve, cut into slices, garnish with cherries, and drizzle with melted chocolate. Enjoy!
5. Store in the freezer for up to 2 weeks.
