2/3 c. squeeze-bottle butter
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
3 (1 oz.) sq. unsweetened melted chocolate
1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 c. buttermilk

CHOCOLATE FILLING:

1 c. heavy cream
2 tbsp. confectioners' sugar
1 tbsp. cocoa

BRANDIED CHERRY FILLING:

1 (16 oz.) can pitted sour cherries
2 tbsp. cornstarch
2 tbsp. brandy

WHIPPED CREAM FROSTING:

1 c. heavy cream
2 tbsp. confectioners' sugar

Combine butter and sugar. Add eggs one at a time; blend in vanilla and chocolate. Add combined dry ingredients alternately with buttermilk, mixing well after each addition. Pour into 2 greased and floured 8 inch layer pans. Bake at 350 degrees for 30 to 35 minutes.

Cool 10 minutes and remove from pans. Cool layers completely and split each layer in half horizontally. Spread top of one layer with chocolate filling, top with second layer and spread with brandied cherry filling. Repeat with remaining two layers.

Frost sides of cake with whipped cream frosting.

Chocolate Filling: Beat cream, gradually adding sugar and cocoa until stiff.

Brandied Cherry Filling: Drain cherries reserving syrup. Gradually add syrup to cornstarch and add brandy. Cook medium heat until clear and thickened and stir in cherries. Cool.

Whipped Cream Frosting: Beat cream, gradually adding sugar, until stiff.