1/2 c. butter, softened
1 1/2 c. firmly packed light brown sugar
3 eggs
4 squares unsweetened chocolate, melted and cooled
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. milk
2 c. heavy cream
2 tbsp. granulated sugar
1 (21 oz.) can cherry pie filling, drained

Preheat oven to 375 degrees. Grease and flour three 9-inch round cake pans.

In a large mixing bowl, cream the butter and brown sugar until mixture is completely combined, about 5 minutes. Beat in the eggs, one at a time. Beat in chocolate and vanilla.

Sift flour, baking powder and baking soda together. Beat into chocolate mixture alternately with milk.

Spread batter into prepared baking pans. Bake 15 to 17 minutes or until wooden pick inserted in middle comes out clean. Turn onto cake racks to cool.

In a large bowl, beat cream the granulated sugar, until stiff peaks form. Spread 3/4 cup whipped cream on one cake layer, top with second layer and spread with 3/4 cup more whipped cream. Place third layer on top of cream, rounded side up.

Reserve 1 cup whipped cream. Frost cake with remaining whipped cream. Use reserved cream to form a decorative border around outer edge of cake top. Place cherries on top of cake inside ring created by whipped cream garnish. Serves 10.