Step 1

Preheat oven to 350°F. Grease two 8-inch cake pans and dust with cocoa powder. Line the bottoms of the pans with parchment paper.

Step 2

In the bowl of a stand mixer with the paddle attachment, combine all the dry ingredients and mix.

Step 3

In a medium bowl, whisk together all the wet ingredients, taking care to add the hot water slowly so as not to cook the eggs.

Step 4

Add the wet ingredients to the mixer bowl with the dry ingredients and mix gently on low until smooth. Do not overmix. The batter should be thin.

Step 5

Divide the batter evenly between the two 8-inch round cake pans. Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6

Remove the cakes from the oven and cool in the pans for 10 minutes then turn out onto a wire rack to finish cooling.

Step 7

Drain the cherries, reserving 1 cup of the syrup. Set syrup aside. Put cherries in a bowl and pour 1/2 cup kirsch over them. Let steep for 30 minutes.

Step 8

Meanwhile, simmer the reserved syrup and 1/4 cup of kirsch in a small saucepan over low heat until reduced down to about 1/2 cup. Set reduced syrup aside.

Step 9

Drain the cherries again. Reserve some whole cherries for decorating the top, then slice the remaining cherries in half.

Step 10

Whip the heavy cream, confectioners sugar, and vanilla in a stand mixer with the whisk attachment on medium until just firm, usually about 7 minutes.

Step 11

Trim cake tops if necessary and divide each cake into two even layers; you should have four cake layers in all. Brush the syrup generously all over the top of each of the cake layers. Reserve left-over syrup.

Step 12

Place one layer on a cake stand or serving plate. Top with about 1 cup of the whipped cream and spread in an even layer. Add a layer of halved cherries and drizzle with a little of the reserved syrup. Repeat with the remaining layers, then lightly frost the top and outside of the cake.

Step 13

Decorate the top of the cake with chocolate shavings and curls (optional), whipped cream rosettes, and cherries, as desired.

Step 14

Store covered in the fridge for up to 4 days.