In a small pan, heat butter and corn syrup until melted. Let it cool for 5 minutes. Meanwhile, process graham crackers and gradually pour the butter mixture. Set aside.
150g bittersweet chocolate (50% cocoa), chopped
200g heavy cream
3 tbsp cherry brandy
1 pinch salt
2 cups whipped cream
Cook chopped chocolate and heavy cream in the top of a double boiler over simmering water until well combined. Stir occasionally. Let it cool completely. Add pinch salt, cherry brandy and whipped cream.
Cream cheese frosting
150g cream cheese, at room temperature
4 tbsp caster sugar
2 tbsp heavy cream
In a small bowl, combine all the ingredients and stir until smooth.