Chop the Oreo cookies to a coarse texture, add the melted butter, mix well. Using 3.5 inch ring mold, place the Oreo cookie mixture on the bottom packing tightly. In a cold mixing bowl, add the mocha ice cream and whip until smooth. Add to a pastry bag, pipe onto the top of the pressed Oreo crumb. Place into the freezer for at least 2 hours or until completely frozen. To serve, place your hands around the outside of the ring mold to loosen up the rock, press out on the center of a round plate. Add the whipped cream on the top. In two squirt bottles, add the Chocolate sauce and the Caramel sauce. Drizzle the Chocolate sauce and the Caramel in a tic tac toe pattern. Sprinkle the chopped nuts over the whole dish. Dust the plate with the cocoa powder, then add the cherry on top of the whipped cream and serve.