Chill a 2-quart metal ice-cream mold in freezer. Meanwhile, stir pistachio ice cream to soften; stir in nuts.

Spread quickly over bottom and up sides of mold, bringing ice cream to the top. (If ice cream slips down, refreeze until workable.) Arrange cherries around bottom of mold, pressing into ice cream; freeze. Stir vanilla ice cream to soften; mix in rum extract.

Quickly spread over pistachio ice-cream layer; freeze.

Combine 3/4 cup whipping cream with cocoa powder; beat until stiff peaks form. Quickly spread over vanilla layer; freeze.
Combine remaining cream, powdered sugar and salt; beat until soft peaks form. Pile into mold; smooth top. Cover with foil; freeze several hours or overnight.

Peel off foil; invert onto chilled serving plate. Rub mold with warm, damp towel to loosen; lift off mold. Cut into wedges; serve.

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