1. Prepare the Cherry Filling:

• Drain the Morello cherries, reserving the syrup in a small saucepan.
• Add the caster sugar to the syrup and heat gently over medium heat, stirring until the sugar dissolves. Let the syrup cool completely and set aside the cherries for layering.

2. Whip the Creams:

• Combine the thickened cream and double cream in a large mixing bowl. Whip the creams together until soft peaks form, being careful not to overwhip.

3. Assemble the Wreath Base:

• Arrange the mini chocolate sponge rolls in a circular shape on a large serving platter. Press them together gently to form a cohesive ring.

4. Layer the Filling:

• Spread half of the whipped cream mixture evenly over the sponge roll base.
• Scatter the reserved cherries evenly over the cream layer.
• Drizzle a few tablespoons of the cooled cherry syrup over the cherries to add flavor and moisture.
• Spread the remaining whipped cream mixture on top, smoothing it for an even finish.

5. Add Garnishes:

• Sprinkle the top of the wreath generously with shaved chocolate.
• Garnish with extra cherries or festive edible decorations like sugared cranberries or mint leaves for an added holiday touch.

6. Chill and Serve:

• Refrigerate the Black Forest Wreath for at least 1 hour to let the flavors meld and the cream set.
• Slice into portions and serve chilled.