(A Christmas Even tradition at our house.)

To simplify this recipe, use a chocolate cake mix to make 3 round 8 inch layers.

FOR THE FILLING AND TOPPING:

1/4 c. Kirsch liqueur
3 c. chilled whipping cream
1/2 c. confectioners' sugar
1 c. chopped red maraschino cherries
4-6 oz. semi-sweet baking chocolate (room temp.)

SYRUP:

3/4 c. sugar
1 c. cold water
1/3 c. Kirsch liqueur

Make the chocolate elayers and set on a rack to cool.

Syrup: Combine sugar and cold water in saucepan and bring to a boil over moderate heat. Stir until sugar dissolves. Boil briskly for 5 minutes. Remove from heat and let stand until lukewarm. Stir in kirsch. Transfer cake layers to waxed paper and poke with a fork several times. Drizzle syrup over layers and let stand for 5 minutes.

Beat whipping cream until it thickens slightly. Sift 1/2 cup confectioners' sugar over cream and continue beating until cream makes stiff peaks. Pour in kirsch and beat until liqueur is absorbed.

Place one layer in the middle of you cake plate. Spread top with 1/2 inch layer of whipped cream. Sprinkle 1/2 cup chopped cherries over it. Add second layer and repeat process. After adding top layer, coat top and sides of cake with remaining whipped cream.