Bake 2 nine inch layers of preferred cake.

Sprinkle each layer with 1 Tbl Kirschwasser.

Slice layers in half horizontally.

Beat egg yolks lightly and set aside.

Bring sugar and water to a boil until sugar just dissolves.

Cook until a little of the mixture dropped in cold water forms a soft ball (238 F)

Pour very slowly in a thin stream over egg yolks and beat vigorously until thick.

Beat in butter a little at a time.

Add the chocolate and Kirschwasser.

Chill until thick enough to spread or overnight, before putting cake together.

Spread chocolate butter cream filling on bottom layer and arrange 1 1/2 cups cherries on top, add next layer, using toothpicks or long skewers to keep layers in place.

Repeat ending with top layer of cake.

Place in refrigerator for 30 minutes or more and allow cake to set.

Beat cream adding powdered sugar gradually. Add the Kirschwasser and gelatin. Beat until firm.

Spread top and sides with whipped cream mixture top with chocolate curls or shaved chocolate and reserved cherries.