In a big bowl, whisk together the flour, salt, and sugar. Toss in the butter, and using your fingers or a pastry cutter, mix until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts to come together. Gather it into a ball, flatten into a disc, wrap it in plastic, and chill in the fridge for at least 30 minutes.

While the dough is chilling, mix the cherries, chocolate chunks, cornstarch, and sugar in another bowl. Toss them until everything is well-coated.

Preheat your oven to 375°F (190°C). Retrieve your cold dough and roll it out on a floured surface into a 12-inch circle. Transfer the rolled-out dough to a parchment-lined baking sheet. Pile the cherry and chocolate filling in the center, leaving about a 2-inch border. Gently fold the edges over the filling, crimping as you go.

Pop the galette into the oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

While the galette is baking, whip up the cream. In a mixing bowl, use a hand mixer to beat the heavy cream, sugar, and vanilla until soft peaks form.

Once the galette has cooled slightly, slice it up and dollop generous amounts of whipped cream on top.