Filo pastry tuile
Melt the butter and cocoa together. Separate the filo sheets, place them on a baking tray lined with baking paper, and brush each filo with the butter-cocoa mixture. Top the buttered filo with another sheet of baking paper, weigh it down with a second tray, and bake at 160°C (325°F) for about 8 minutes.
Light vanilla cream
Combine the milk and cream, scrape the vanilla bean seeds into the mixture, and bring to a boil. In a separate bowl, combine the egg yolks, sugar and custard powder, and slowly pour the mixture into the hot cream while whisking constantly. Heat until the custard reaches 82°C (180°F). Meanwhile, soak the gelatine in cold water until hydrated, then add to the custard. Mix well. Place cling film directly on top of the custard and let it cool. Whip the cream and gently fold it into the cooled custard.
Cook the cherries in a saucepan. Halfway through, add the sugar and pectin, then the lemon juice. Stir occasionally.
Bring the milk to a boil, then add the dark chocolate and cocoa powder. Mix well.
Layer as for a Black Forest cake: pastry, half of the cream, half of the compote. Repeat. The last layer is pastry. Drizzle chocolate sauce over the entire dessert.