CAKE:

1 pkg. chocolate (preferably fudge) cake mix

Bake cake into round layers or you can use your own recipe.

SYRUP:

3/4 c. sugar
1 c. cold water
1/3 c. kirsch (cherry brandy)

Make above into a syrup by combining sugar and water in saucepan, bring to a boil, stirring until the sugar dissolves. Boil briskly for 5 minutes, uncovered, then remove from heat. When syrup is lukewarm, stir in kirsch.

Take baked cake layers and split each (use a thread and pull through cake layer in middle is the easiest). Put all 4 layers in waxed paper and sprinkle all with the syrup.

FILLING AND TOPPING:

8 oz. semi-sweet chocolate or regular chocolate candy bar
3 c. chilled heavy cream
1/2 c. confectioners' sugar
1/4 c. kirsch (cherry brandy)
1 c. (1 can) pitted cherries, drained on paper towels or use frozen poached
12-15 fresh cherries with steams (or use maraschino cherries, drained, rinsed)

Beat cream in chilled bowl until it starts to thicken. Sift in confectioners' sugar, then add kirsch. Continue beating until creamy forms peak.

To assemble cake, put one of the layers on cake plate, and spread with cream. Add next layer spread with cream. Cover with the pitted cherries, then spread a thin layer of cream over the top. Add next layer. Spread with cream. Add top layer. Cover the cake with the remaining cream. Arrange cherries, stems up, on the top of cake. Shave chocolate with a grater and sprinkle on cake top and side.