Step 1: Prepare the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C).

2. Grease and line two 9-inch round cake pans with parchment paper.

3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

4. Add eggs, butter (or oil), milk, and vanilla extract. Mix until smooth and lump-free.

5. Divide the batter evenly between the pans.

6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in the pans for 10 minutes, then transfer to a wire rack. Once completely cool, level the tops if necessary.

Step 2: Make the Cherry Filling

1. Combine cherries and sugar in a saucepan over medium heat.

2. Cook until the sugar dissolves and the mixture starts to bubble.

3. Mix cornstarch with a bit of water to make a slurry and stir it in (optional for thickness).

4. Add Kirsch if desired, and cook another 1–2 minutes.

5. Let the filling cool completely before using.

Step 3: Whip the Cream

1. Chill mixing bowl and beaters before starting.

2. Pour in cold heavy cream, powdered sugar, and vanilla extract.

3. Whip until soft peaks form.

4. (Optional) Dissolve gelatin in a tablespoon of cold water, let it bloom, then warm gently and fold it into the cream for stability.

5. Continue whipping until stiff peaks form — be careful not to overwhip.

Step 4: Assemble the Cake

1. Place one chocolate cake layer on a serving plate.

2. Brush lightly with Kirsch syrup (optional).

3. Spread a layer of cherry filling over the cake.

4. Add a thick layer of whipped cream on top.

5. Repeat with the second cake layer, finishing with whipped cream on top and around the sides.

6. Smooth the frosting using an offset spatula.

7. Decorate with chocolate shavings and whole cherries.

Step 5: Chill and Serve

1. Refrigerate for at least 1 hour before serving to help the flavors meld.

2. Slice with a clean, sharp knife and serve slightly chilled.