Preheat the oven to 325. Draw one large heart about 9 inches in diameter on a sheet of parchment paper. Over-exaggerate the shape of the heart as it will spread as it bakes. Flip it over so the pencil is on the bottom and place on a baking sheet.
In a stand mixer, beat the egg whites and cream of tartar with a pinch of salt until soft peaks, which should take a few minutes. Begin adding in the sugar, a tablespoon at a time, until you have incorporated the ¾ cup. Beat the meringue at high speed until the sugar is dissolved. You should not see the grains of sugar in the egg whites.
Add the cocoa powder to the egg whites, and using a rubber spatula gently fold it in. It’s ok if there are some streaks. Fold in the chocolate chips.
Dollop the meringue gently onto the prepared parchment, and using an offset spatula or spoon, fill in the shape of the heart.
Place in the oven and turn the temperature down to 275. Cook for 40 minutes, then turn the oven off and open the door. Let it cool completely.
Meanwhile, beat the cream with the sugar just until soft peaks form. Do not over beat. Grate the ginger and squeeze it over the cream. You are looking for just the juice, not the shredded ginger. If you have a small mesh strainer, you can place the grated ginger in that and press on it to release the juice. Discard the solids. Add the ground ginger and vanilla,to the cream, then beat again just to combine. Refrigerate until ready to use.
To serve, place the baked meringue on a serving plate and dollop with the whipped cream, spreading it out almost to the edges, then top with the berries in a heart shape. Serve right away, or you can refrigerate this for 1-2 hours.