3/4 oz dark rum
1/2 oz peppermint schnapps
1 oz coconut cream
1 oz chocolate syrup
1 oz heavy cream
1 oz whipped cream

Pour the dark rum, peppermint schnapps, coconut cream, chocolate syrup and heavy cream into a blender with two cups of crushed ice. Blend until smooth and creamy. Pour as much of the mixture as you can into a hurricane glass, leaving a little room at the top. Top with whipped cream and a maraschino cherry, and serve.