Freeze the bowl of the KitchenAid® Ice Cream Maker Attachment.

Place the milk in a small saucepan and heat over medium-low until barely simmering.

In a small bowl, whisk the yolks, sugar, cocoa powders, and salt together.

When the milk is very hot, pour it into the yolk mixture in a very slow stream, while whisking.

Transfer the mixture back to the saucepan and continue to cook over medium-low heat while whisking, until thickened slightly (about 3 to 5 minutes).

Pour the mixture through a fine-mesh strainer into a heat safe bowl. Whisk in the melted chocolate, cream, and extracts. Chill overnight.

Fit the frozen Ice Cream Maker Attachment onto the KitchenAid® Stand Mixer.

Pour the chilled ice cream base into the bowl and churn on medium-low speed until thick (about 20 minutes).

Transfer about 1/3 of the ice cream to a loaf pan.

Top with about 1/3 of the cherries. Sprinkle with about 1/3 of the chopped chocolate. Repeat with the remaining ingredients. Freeze overnight and serve.