Step 1

Reserve 10 cherries for decoration. Pit and roughly chop the remaining cherries and soak them with 1/2 cup kirsch for at least 30 minutes. (You can soak the cherries overnight.)

Step 2

Drain the cherries, reserving the kirsch.

Step 3

Add cherries to a saucepan, along with the sugar and the cold water. Bring it to the stove and cook, over medium heat, until it starts boiling. Then, add the dissolved cornstarch and continue cooking until it's thickened and bubbly, about 10 minutes. Cool completely.

Step 4

Pre heat oven to 350F degrees.

Step 5

Butter and line the bottom of two 9 inch round cake pans with parchment paper. Butter all over and dust with cocoa powder. Reserve.

Step 6

Using a stand (or hand) mixer, beat the eggs on high speed for 30 seconds. Add the sugar and keep beating until thick and fluffy. Add the milk, oil and vanilla extract and mix until combined.

Step 7

Sift the dry ingredients together and slowly add them to the batter, while mixing on low speed, until everything is combined.

Step 8

Divide the batter equally into the two prepared pans.

Step 9

Bake for 30 to 45 minutes, or until a tooth pick inserted in the center comes out clean. Transfer the pans to a wire rack and let cool completely.

Step 10

Chill mixing bowl and beaters for at least 15 minutes before using.

Step 11

In a microwave safe bowl, sprinkle the gelatin powder into 1/4 cup of the heavy cream and allow to soften for 5 minutes.

Step 12

Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Step 13

Remove bowl and beaters from refrigerator and pour in the remaining cream, sugar, kirsch and vanilla extract. Beat together just until beater marks begin to show distinctly.

Step 14

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form.

Step 15

When ready to assemble, run a table knife around the edge of the pans and unmold the cakes. Slice cake layers in half with a long serrated knife, trimming off any hard crusts.

Step 16

Prick the tops of the layers with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) equally onto each one.

Step 17

Place one cake layer on a serving plate. Spread a layer of the whipped cream, cover with a layer of the cherry filling (leaving a 1/2-inch border of cream around the edge) and top with another layer of cake. Repeat with remaining layers and top with the flattest layer.

Step 18

Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations.

Step 19

To make the chocolate shavings, you can either grate or shave the chocolate with a peeler. Or, you can do the authentic way by melting the chocolate in the microwave, spreading it thin over the back of a baking sheet and bringing it to the fridge for about 10 minutes. Once cold, use a food scraper to create shavings.

Step 20

Cover cake sides and top with the chocolate shavings. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one.

Step 21

Refrigerate cake for a few hours or overnight before serving for the flavors to meld.