Line a 9x5-inch loaf pan with a large piece of plastic wrap, leaving a generous overhang on all sides. This will help you lift the semifreddo out of the pan once frozen.

In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip into butter.

In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt. Gently fold this mixture into the whipped cream using a rubber spatula until fully combined and no streaks remain. Divide this base evenly into three separate bowls.

Create the Cherry Layer: Into the first bowl of base, gently fold the chopped cherries, cherry syrup, and almond extract. Pour this mixture into the bottom of the prepared loaf pan and smooth it into an even layer. Place the pan in the freezer for 15-20 minutes to lightly set.

Create the Pistachio Layer: Into the second bowl of base, fold the chopped pistachios, pistachio extract, and green food coloring. Carefully spoon and spread this mixture over the partially set cherry layer. Return the pan to the freezer for another 15-20 minutes.

Create the Chocolate Layer: Into the third bowl of base, fold the sifted cocoa powder and melted chocolate until the mixture is uniform. Spread this evenly over the pistachio layer.

Fold the overhanging plastic wrap over the top of the chocolate layer to cover it completely. Freeze the semifreddo for at least 6 hours, or preferably overnight, until completely firm.

To serve, unwrap the top, invert the loaf pan onto a serving platter, and gently pull on the plastic wrap to release the semifreddo. Peel off all plastic wrap and let it sit at room temperature for 5-10 minutes before slicing with a warm knife.