Stir 3 tablespoons of tamari into the softened ice cream and re-freeze. Keep in the freezer until a few minutes before serving time.

Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray, line the bottom with a piece of parchment paper cut to fit and spray the paper.

Place the chocolate chips and butter in a microwave-safe bowl and cook on high power 1½-2 minutes or until most of the chocolate chips are melted. Stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon tamari. Let cool.

Beat the egg yolks and sugar together until thick and pale yellow, 2-3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.

With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into the prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.

Serve slices of cake warm or at room temperature topped with a scoop of ice cream.