Place a large pot on the stove and fill half way with water. Bring to a boil. Place a metal or glass mixing bowl over the water filled pot. Add the butter and chocolate chips into the bowl and whisk until melted.
Remove the melted mixture in the bowl and place on the counter. Whisk in the vanilla, powdered sugar and salt until smooth. Once the mixture has cooled for a couple minutes whisk in the eggs and the yolks. Once smooth then add in the flour and mix until smooth.
Place an additional 2 Tbs. butter in a bowl and soften in the microwave. With a pastry brush, brush the butter on all of the inside portions of 9, 6 oz. ramekins. Place the ramekins on a cookie sheet and fill 2/3 of the way with the chocolate batter.
Wearing gloves, cut 40 fresh cherries in half and remove the pits. Place 5 half pieces of cherries into the center of the batter. Sprinkle about 4-5 chocolate chips on top of the cherries. Gently press the cherries so most of the batter is covering the cherries.
Place the pan with the cakes into the oven and bake for 13 minutes, or until about 1/2 inch of the batter is cooked on the edges. Make sure the center is still soft and jiggly.
Remove the pan from the oven. Let the cakes sit for 5 minutes. With a sharp knife, cut around each of the cake ramekins. Turn over each one onto a serving plate. Place a scoop of vanilla ice cream on top of the upside down cake and serve warm.