MAKE THE CHOCOLATE CRUMBLE. Place the wafer cookies in a large zip-top bag. Remove as much air as possible.
Using a rolling pin, crush the wafers into sesame seed-sized pieces, then transfer to a bowl.
Add the salt and melted butter and stir until well combined; set aside.
MAKE THE CHEESECAKE MOUSSE. In a stand mixer fitted with the paddle attachment, cream the cream cheese until smooth, scraping the sides down as needed, about 3 minutes.
Add the Amarena cherry syrup and food coloring and mix until well incorporated.
Meanwhile, in a large bowl, whip the heavy cream and confectioners sugar to medium peaks.
Reserve approximately ½ cup of the cream, then fold the remaining whipped cream into the cream cheese mixture until well combined. Transfer to a piping bag.
To ASSEMBLE, spoon half of the Chocolate Crumble into the bottoms of 6 parfait or rocks glasses.
Pipe a layer of Cheesecake Mousse over the crumbs. (You should use ½ of the filling.)
Add another layer of crumbs followed by another layer of the mousse.
Top each cup with a dollop of the reserved whipped cream and garnish with an Amarena cherry and shaved chocolate.