Prepare the chocolate mousse. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at medium high speed until light and fluffy, about 8 minutes.
While the eggs are mixing with the sugar, place the chocolate and butter in a heatproof bowl and melt over a saucepan filled with 1 inch of simmering water. Stir until completely melted.
Reduce speed of mixer to medium and add the chocolate mixture to the egg mixture in a slow steady stream. Continue mixing until the two mixtures are well combined.
In a medium bowl, whisk 1 cup of cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture. Distribute chocolate mousse evenly onto 6 small clear cups and place in the refrigerator to set for 1 hour.
When you are ready to serve, place all the ingredients of the sweet whipped cream in the bowl of an electric mixer fitted with the whisk attachment and beat at high speed until the cream forms soft peaks.
Remove chocolate mousse from the refrigerator and layer the cups with 2 tablespoons of cherry preserves and a dollop of sweet cream. Garnish with fresh cherries. Serve immediately.