In a large mixing bowl beat together cream cheese, condensed milk and vanilla until smooth.
In another large bowl whip the cream until very thick.
Using a rubber spatula fold the whipped cream into the condensed milk mixture.
When the two mixtures are combined, divide the resulting ice cream base in two equal parts (simply transfer half of it into the bowl where the cream was whipped). Add the chopped cherries into one half and stir gently until they are evenly distributed.
Place the brownie base on a serving plate and put a cake ring around it. Alternatively place the base in the spring form pan where it has been baked.
Spoon the cherry vanilla ice cream mixture on top and smooth it with a spatula. Place the pan/ the plate in the freezer while preparing the chocolate mixture.
Melt the chocolate combined with the sea salt over a pan of gently simmering water. Using a rubber spatula carefully fold the chocolate into the second half of the vanilla ice cream mixture. Mix gently until uniform. Spoon the chocolate ice cream on top of the vanilla-cherry layer. Smooth with a spatula and cover with a cling film.
Freeze for at least 8 hours or overnight.