1. Preheat oven to 350 F

2. Grease three 8" layer cake pans; line the base of each with a circle of wax paper or baking parchment.

3. Whisk the eggs with the sugar and vanilla extract in a bowl until pale and very thick- the mixture should separate into long strands when the whisk is lifted.

4. Sift the flour and cocoa over the mixture and fold in lightly and evenly.

5. Stir in the melted butter.

6. Divide mixture evenly between the prepared cake pans and smooth level.

7. Bake for 15-18 minutes until well-risen and springy to the touch.

8. Allow to cool in the pans for 5 minutes, then turn out on wire racks to cool completely.

9. Prick each layer all over with a skewer or fork, then sprinkle with the Kirsch.

10. Whip the cream in a bowl until it starts to thicken, then beat in the confectioner's sugar and vanilla extract until the mixture begins to form soft peaks.

11. Spread one cake layer with a thick layer of the whipped cream cream and top with a quarter of the cherries.

12. Spread a second layer with the same and the place on top of the first layer.

13. Place third layer on top of the previous two.

14. Frost the cake with the remaining whipped cream.

15. Transfer cake to plate dusted with confectioner's sugar.

16. Decorate top with cherries, then cover sides and remaining top with grated chocolate.