Line a 9x5-inch / 23x13 cm loaf pan with plastic wrap, leaving enough overhang on the long sides to fold over the top later.

In a chilled bowl, whip 180 g heavy cream to soft peaks, 2 to 3 minutes with a hand mixer.

Whisk 130 g condensed milk with the cocoa powder, melted dark chocolate, vanilla, and a pinch of salt until smooth. Fold this into the whipped cream in three additions until no streaks remain.

Spread the chocolate cream into the lined pan in an even layer. Freeze for 45 minutes, until firm to the touch.

Whip another 180 g heavy cream to soft peaks. Fold in 130 g condensed milk mixed with the pistachio paste and almond extract, adding a few drops of green food coloring here if you want a brighter stripe.

Spread the pistachio cream over the frozen chocolate layer. Freeze for 45 minutes, until firm.

Whip the last 180 g heavy cream to soft peaks. Fold in the remaining 130 g condensed milk, chopped amarena cherries plus their syrup, candied orange peel, toasted chopped pistachios or almonds, and the maraschino liqueur if using, plus a few drops of red food coloring.

Spread the cherry cream over the pistachio layer and smooth the top with an offset spatula.

Fold the plastic wrap overhang over the top and freeze for at least 6 hours, or overnight for the cleanest slices.

Unmold by lifting the plastic wrap out of the pan, then peel it away. Slice with a knife dipped in hot water and wiped dry between cuts, and serve in thin slices.