4. Beat the eggs, vanilla and sugar together on high speed until the mixture is thick and fluffy.
5. Sift in the flour and cocoa 2 tbsps at a time, folding it into the egg mixture with a large metal spoon or rubber spatula. Finally fold in the soft butter. Divide the mixture between the cake pans and bake for about 10-15 minutes, or until a knife inserted in the middle of the cake comes out clean.
6. Allow the cakes to cool in their pans for about 5 minutes and then loosen from the sides with a sharp knife. Turn the cakes out onto wire racks to cool completely. Gently peel off the paper.
7. While the cakes are baking, prepare the syrup, Combine the sugar and water in a heavy-based pan and bring to the boil over moderate heat, stirring only until the sugar dissolves. Raise the temperature and allow the syrup to boil rapidly for about 5 minutes. Remove the pan from the heat and allow the syrup to cool. Stir in the kirsch. Place a tray underneath the cooling rack and prick layers of cake with a fork. Pour syrup over cakes and leave to soak.
8. If using fresh cherries for the filling, place them in a pan with enough water to cover after they have been pitted. Bring them to the boil and then reduce the heat and allow to simmer for about 5 minutes, or until tender. Drain them and pat them dry with paper towels.
9. Beat the cream until it thickens slightly, add the sugar and continue beating until the cream forms peaks that hold their shape. Fold in the kirsch.
To assemble the cake, place the pastry layer on a serving plate and brush with 15ml / 1 tblsp softened red-currant jelly. Place one chocolate layer on top of the pastry and press down lightly to stick the two together Spread one third of the whipped cream on top of the chocolate layer and cover with half of the cherries. Place another chocolate layer on top and press down slightly. Spread another third of the whipped cream on top and sprinkle over the remaining cherries. Press down the top layer and cover the top and sides with the plain whipped cream. Press grated chocolate around the sides of the cake to cover the cream evenly Decorate the top with rosettes and sprinkle over any remaining grated chocolate. Decorate the rosettes with a fresh cherry or a cocktail cherry.