1 cup sugar
1/2 cup flour
1/2 cup cocoa
1 tsp. baking powder
1/2 tsp. salt
10 tablespoons butter, melted
1 tsp. vanilla
3 tablespoons Kirschwasser
3 tablespoons sugar
2 tablespoons cornstarch
1/2 cup water
1/2 cup sugar, plus more if needed
3/4 tsp. lemon juice
1/4 tsp cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
3 1/2 cups pitted fresh or frozen cherries
1 tsp almond extract
1 tablespoon butter
1 pint heavy cream
1 tablespoon Kirschwasser
2 tablespoon powdered sugar
1 bar milk chocolate
12 cherries , reserved from filling
Preheat the oven to 350 degrees. Grease and flour parchment lined 9×2 inch round pans.
In a bowl of a stand mixer whip the eggs until thick. Gradually add sugar whipping constantly.
Sift the flour, cocoa, baking powder and salt together. Carefully fold the flour mixture into the egg mixture alternately with the melted butter. Add vanilla.
Pour into prepared pan and bake about 25 minutes or until the center feels firm .
Meanwhile make the simple syrup. In a small pan add the sugar and Kirschwasser, bring to boil and simmer until reduced to 3 tablespoons. While cakes are still warm , drizzle the simple syrup over the cake layers. Allow the cake layers to rest in pan for 10 minutes , then remove from the pans to cool.
Combine the cornstarch , sugar, cinnamon, nutmeg, salt and lemon juice in a saucepan. Whisk well to insure no lumps . Place over high heat and bring to boil until mixture begins to thicken. Add the cherries and continue to cook until cherries are tender, about 5-6 minutes. Remove from heat and stir in the butter and almond extract. Set aside to cool. Reserve 12 cherries from filling for garnish.
Whip the heavy cream to stiff, add the Kirschwasser and sugar.
Spread half the cherry mixture on one layer. Cover with a thin layer of whipped cream mixture.
Place the second layer on the first. Spread with remaining cherry filling and cover with whipped cream. Ice the sides of the cake with whipped cream. Using a pastry bag fitted with a star tip , decorate with rosettes around the top edge. Place a reserved cherry equally around the top in the rosettes. Shave chocolate over top and pat into sides if desired.