Heat oven to 350 degrees. Brush sides and bottom of four 9-inch layer pans with butter. Bake only 2 layers at a time, if desired.

Measure into large mixer bowl: 1 3/4 c. sugar 1 1/4 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 2/3 c. soft-type butter 4 oz. unsweetened chocolate, melted and cooled 1 1/4 c. water 1 tsp. vanilla

Beat at low speed to blend; then beat 2 minutes at medium speed, scraping sides and bottom of bowl frequently. Add 3 eggs; beat 2 minutes more. Pour 1/4 batter (about 1 cup) into each pan. Layers will be thin. Bake 15-18 minutes, or until done. Cool slightly and remove from pan. Cool thoroughly.

CHOCOLATE FILLING:

Melt 1 1/2 bars (4 ounces each) Baker's German sweet chocolate over hot water; cool. Blend in 3/4 cup soft-type butter. Stir in 1/2 cup chopped toasted almonds.

CREAM FILLING:

Beat 2 cups whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla. Whip until stiff; do not overbeat.

To finish torte: Place bottom layer of cake on serving plate. Spread with 1/2 of chocolate filling. Next layer with 1/2 of cream filling. Repeat layers, have cream filling on top. Do not frost sides.

Make chocolate curls with remaining 1/2 bar of Baker's German sweet chocolate. Decorate around the edges with chocolate curls and the center with 1 can cherry pie filling. Wrap with Saran Wrap. Refrigerate until ready to serve. This torte freezes nicely.