Mix aquafaba with Cream of Tartar (or lemon acid powder) while gradually adding sugar, mix it into a stable foam with firm peaks (more-less 8 min.).
Turn on the oven at 120 Celsius Degrees. Take 3 pieces of baking paper and on each draw a circle, diameters should be: 19 cm, 22cm and 25 cm. Put those 3 papers onto 3 baking trays. Flip the paper on the opposite side (so the drawing is down). Now by using a spatula place mixed aquafaba on a paper inside circles (circles should be visible through the paper). Take some of the mixture and place it in a piping bag with nozzle and decorate the edges.
Bake at 120 degrees Celsius for 2 hours. Turn off the oven and keep the oven closed overnight until next morning/day.
Dissolve pudding powder in a bit of soy milk (as it is described in the ingredients section). Take a bit of soy milk (take from 4 dcl) and dissolve pudding powder in it using a wire whip. In a non-stick pot bring to a boil the rest of soy milk with sugar. Add dissolved pudding and cook over low heat for 1-2 min. Remove from heat and add chocolate to it and dissolved cocoa powder, stir well, let it cool down. Now take whipped cream and mix it into a stable foam. Add tbsp. of mixed whipped cream into cold pudding, stir well and set aside.
Assembling the cake: Take the largest meringue and place it on a cake tray. Dust it with a bit of cocoa powder. Fill it with 1/3 of the amount of whipped cream. Next, by using a spoon add here and there 1/3 of the amount of pudding, then put 1/3 of the amount of cherries. Drizzle with some cherry sauce. Repeat this whole step until all ingredients are used. Decorate with a bit of cherry sauce and chocolate.