The brandied cherries need to be made a day ahead of assembling the cake. Combine the frozen cherries, ⅓ c Kirsch and ⅓ sugar in a bowl and let thaw completely. Stirring occasionally to dissolve the sugar. Keep covered and chilled until ready to use.

Preheat oven to 350 Deg F. Line the bottom or three 8” round cake pans with parchment paper.

In a small bowl sift together the flour and cocoa powder.

In another small bowl melt the butter and allow it to cool to room temperature as the eggs and sugar mix.

In a stand mixer with the whisk attachment, mix the eggs and sugar together on high for 5-7 minutes until thick and pale and tripled in volume. Add in the vanilla and salt and whip another minute.

Fold in the flour mixture in two portions into the egg mixture, being careful not to deflate the egg mixture. Take out a cup of the mixture and combine with the melted butter, then add back into the rest of the batter and fold in a few more times. A few streaks of flour is ok, you really don’t want the batter to deflate too much.

Divide amongst the prepared pans then bake for 20-24 minutes or until the cakes are puffed and a toothpick inserted in the middle comes out clean. Let cool completely in pans, then carefully run a knife around the edges and invert to a cooling rack, or wrap in plastic wrap and chill until ready to use.

Whip the cream until soft peaks, then add in 2 tablespoons kirsch, vanilla extract and powdered sugar, starting with ½ of a cup and whip to stiff peaks. Taste and add a little at time while whipping until desired sweetness is achieved. Add in more Kirsch, up to 2 more tablespoons if a boozier whipped cream is desired and whip again. Keep chilled before using.

Drain the brandied cherries saving the liquid. If the sugar is still not dissolved, heat for about 30 seconds then stir.

Place one cake layer on a cake plate, or on a cardboard cake circle on a cake decorating turntable, and brush the top of the cake layer with a little of the reserved brandied cherry liquid. Spread on a heaping cup of the whipped cream then top with half the cherries. Spread another heaping cup of the cream on top of the cherries. Repeat with another later then with the top layer brush with the brandied cherry liquid then spread a cup of the cream on top and another around the sides to crumb coat the cake. Chill the cake about 30 minutes, keeping the cream chilled as well.

Check for any leaking of the brandied cherry juice around the edges and dab with a paper towel then spread another layer of the whipped cream around the sides and top, leaving about a cup and a half for the decoration on the top of the cake.

Carefully press the chocolate curls into the side of the cake, scooping up any that fall off and press again. Leaving about ½ a cup or so for the top of the cake.

Put the remaining whipped cream into a piping bag fitted with an open star tip and create a dozen swirls around the top to hold the stemmed cherries. You can double layer these swirls. Fill the middle of the top of the cake with the remaining chocolate curls, place a cherry in each of the whipped cream swirl then keep the cake chilled until ready to serve. The cake cuts and serves a lot easier when well chilled.