Preheat a grill to medium-high. Soak 16 pitted fresh cherries in 3/4 cup heated kirsch or chambord for 20 minutes. Meanwhile, shave 1 ounce semisweet chocolate. Divide 16 chocolate donut holes and the soaked cherries among four 12-inch wooden skewers. Grill on a well-oiled grate, turning once, for 6 to 8 minutes. Meanwhile, in a bowl, beat 1/2 cup heavy cream. Top each donut with a dollop of whipped cream and the shaved chocolate.