In a mixing bowl using an electric mixer, beat the cream cheese until fluffy, 1-2 minutes.

Pour in the heavy whipping cream (1 pint=2 cups) , beat the mixture until stiff peak forms, 4-6 minutes.

Add in 1/2 cup powdered sugar, beat one last time to incorporate.

Be sure to pit and finely chop at least 3 cups of cherries.

In a 9 x 13 inch pan, lay down a layer of chocolate graham crackers. You may need to break some of the crackers to get the pieces to fit.

On top of the first layer of crackers, spread 1/2 of the whipped cream mixture. Spread it evenly, covering all the crackers.

Add 1 & 1/2 cups chopped cherries on top of the whipped cream.

Repeat with next layer of chocolate graham crackers.

Add the other half of the whipped cream mixture, spreading it evenly.

Add 1 & 1/2 cups of chopped cherries.

Add the third and final layer of chocolate graham crackers.

Begin to make the topping for the icebox cake. In a mixing bowl, beat the 1 cup of heavy whipping cream and 1/4 cup powdered sugar until soft peaks form, 2-4 minutes.

Spread the topping over the chocolate graham crackers.

Cover the pan with a lid or tinfoil, refrigerate 4 hours.

Before serving garnish the cake with chocolate curls or chopped cherries if desired.