4 eggs
3/4 tbsp. vanilla
2/3 c. sugar
1/3 c. cocoa
1/3 c. sifted flour
6 tbsp. clarified butter
1/2 c. sugar
3/4 c. water
1/4 c. kirsh
1 c. pitted dark cherries, drained
2 c. heavy cream, whipped
1/3 c. confectioners' sugar
1 (4 oz.) bar semisweet chocolate, shaved in curls
Maraschino cherries for garnish

Combine eggs, vanilla and 2/3 cup sugar; beat with electric mixer 10 minutes at high speed. Sift together flour and cocoa; fold into egg mixture. Add melted butter, stirring just until mixed. Do not overmix. Pour into 3 greased and floured 6-inch round pans. bake in a 350 degree oven 10 to 15 minutes. Cool 5 minutes. Remove from pans and cool on racks. In a saucepan, combine 1/2 cup sugar and water; boil 5 minutes. Cool to lukewarm and add kirsh. Sprinkle over cake layers. Fold confectioners sugar into whipped cream. Spread 1 cake layer with cream, sprinkle on half the cherries. Repeat with second layer then add top layer. Frost top and sides of cake with remaining whipped cream and garnish with maraschino cherries and shaved chocolate.

Serves 8.