Place cherries, sugar, and water in a medium saucepan.

Bring mixture to a boil, then reduce heat to simmer. Stir often, until cherries break and liquid becomes a syrup; about 10 minutes.

Place syrup mixture in a separate bowl and place aside to cool for 5 minutes.

Place bowl in the fridge to cool completely an additional 15 minutes.

In a stand mixer, using the whisk attachment, whip cream, condensed milk, vanilla, and vanilla bean (optional) on medium-high speed until stiff peaks form.

Gently fold in chocolate chunks.

Spoon half the mixture into an 8-inch loaf pan, or 1-1/2 qt freezer-safe container.

Spoon half the cherry mixture on top of the cream and gently swirl in with a knife. Repeat with the remaining cream and cherry mixture.

Place in freezer at least 4 hours to overnight.

Once set, cover with plastic wrap and freeze. Ice cream will keep for 2 weeks.