Grease a 20cm springform pan and line with parchment paper.
Process gingerbread biscuits into fine crumbs.
Mix crumbs with melted vegan butter until it resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan and freeze for 20 minutes.
Mix softened coconut ice cream with chopped cherries, dried cranberries, and toasted coconut.
Spread half the ice cream mixture over the biscuit base.
Dollop half the cherry jam over the ice cream and swirl lightly with a knife.
Spread the remaining ice cream mixture on top and smooth the surface.
Freeze for at least 6 hours until completely firm.
Before serving, whip the chilled coconut cream until stiff peaks form.
Spread or pipe the whipped cream over the top of the cake.
Top with the remaining cherry jam and mini vegan meringues.