Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar until incorporated followed by the cocoa powder. Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs, creating soft peaks and swirls. Dust with a little more cocoa powder.
Once the pavlovas have cooled completely whip the cream with the icing sugar until quite firm, make sure not to over-whip it, then fold through the coffee.
To assemble the pavlova, place a layer on a cake stand and top with half the cream and cherries. Add the next layer of meringue and then top with the remaining cream. Decorate with the remaining cherries, fresh cherries and chocolate, serve straight away.