1. Preheat oven to 300F/150C. Line baking sheet with baking parchment, then draw an 8 inch/21 cm circle onto it using a plate or base of a cake tin.
2. To make the meringue, add egg whites to the bowl of a food mixer and whisk until they form soft peaks (or use an electric hand whisk). Slowly add 225 g sugar and continue whisking on medium-high until mixture is glossy and forms stiff peaks (mixture should stay put when you turn the bowl upside down).
3. Spoon mixture out onto the baking parchment within the circle, then spread to edges until even and neat. Ensure it is thicker around the edges to provide a well for the cream and cherries. Put in the oven and bake for 1 hour or until crisp. Turn oven off and leave meringue in there to dry out, overnight if you wish.
4. To prepare cherries, add 3/4 cup water to a pan along with sugar and lemon peel and bring to the boil. Simmer for a few minutes. Add cherries and continue to simmer for about 5 mins until they begin to soften a little. Remove with a slotted spoon and put in a small bowl. Turn the heat up a little, add cherry brandy and bubble until reduced and thickened a little. Pour mixture over cherries and set aside to cool.
5. When ready to serve, peel paper away from the base of the meringue, place on a serving plate, whisk cream to soft peaks with 2 Tbsp sugar, and pile into meringue base. Top with cherries and drizzle over sauce, sprinkle with shaved chocolate and serve.