* If desired, skip chopping and melting the chocolate and do not make the leaves. Make chocolate curls out of the chocolate to garnish the parfaits.
** Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350°F. oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don't burn. Cool slightly. Place the nuts on a clean kitchen towel, fold towel over top, and rub vigorously to remove the skins.
For chocolate leaves, place chopped chocolate in a small microwave-safe bowl. Microwave at 50% power (medium) for 1 to 1 1/2 minutes, stirring once or twice until chocolate is melted and smooth.
Transfer melted chocolate to a small self-sealing plastic bag. Seal bag and snip a very small portion off one of the corners.
Line a small baking sheet with parchment paper. Squeeze the chocolate in leaf designs or freeform designs on the parchment paper. Chill chocolate designs about 15 minutes or until chocolate is firm.
Meanwhile, in a medium bowl, combine pie filling and cardamom; transfer 4 of the cherries to a small bowl for the garnish. Set both mixtures aside.
In a large chilled mixing bowl, beat whipping cream and sugar with an electric mixer on medium to high speed until soft peaks form. Remove 1/2 cup of the whipped cream; reserve for the garnish.
In a medium bowl, gently stir together chocolate-hazelnut spread and about 1/4 cup of the whipped cream. Fold in remaining whipped cream.
To assemble, divide half of the chocolate-hazelnut whipped cream among four parfait glasses or dessert dishes. Top with half of the pie filling mixture and half of the hazelnuts. Repeat layers once.
Top each parfait with the reserved whipped cream and a reserved cherry. Carefully peel chocolate leaves or designs off the parchment paper; place atop parfaits.