2/3 c. soft butter
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
3 (1 oz.) sq. unsweetened chocolate, melted
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. powdered sugar
1 tbsp. cocoa

BRANDIED CHERRY FILLING:

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

Combine butter and sugar. Add eggs, one at a time, beating well. Blend in vanilla and chocolate. Add combined dry ingredients alternately with buttermilk. Pour into 2 greased, floured 8 inch layer pans. Bake at 350 degrees for 30-35 minutes. Cool for 10 minutes and remove from pans. Cool completely.

Split horizontally. Spread top of one layer with chocolate filling. Top with second layer. Spread this with brandied cherry filling. Repeat with other 2 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. Add brandy. Cook over medium heat until clear and thick. Add cherries.