For the ice cream cake: In a large bowl, mix the ice cream with the cherries, almonds, macadamia nuts and pecans. Transfer into a silicone cake mold and smooth over the top. Place in the freezer for 4 hours or overnight.
For the ganache topping: Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. Remove from the heat and stir in the cream. Leave to cool slightly.
To serve, invert the frozen cake on a serving platter and carefully peel off the silicone mold. Smooth any imperfections with a spatula or palette knife. Pour the ganache topping on top of the cake and spread to cover, leaving a thin rim around the edge to show the ice cream cake underneath. Sprinkle the almonds and pistachios over the top. Top with the cherries, cut into slices and serve immediately.