2 c. sugar
2 c. water
1 c. cocoa powder
4 oz. butter
2 eggs
2 tsp. vanilla
2 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
kirsch or cherry flavoring (optional)
1 can cherry pie filling

In a saucepan, mix sugar, water and cocoa. Bring to a boil. Boil 3 minutes. Remove from heat and blend in butter. Cool overnight. Place the chocolate mixture in bowl of electric mixer. Add eggs and vanilla. Sift together remaining ingredients. Gradually add to mixing bowl. Grease and flour a 9-inch spring-form pan. Pour batter into pan.

Bake in 350°F oven for 70 minutes or until done. Cool thoroughly. Remove from pan. Slice irregular top away and dry to provide crumbs for decoration. Slice cake in 3 equal layers. Place bottom layer on cake plate. Brush top lightly with kirsch (wild cherry liqueur).

Filling/Frosting:

1 1/2 qt. heavy cream
1 1/2 c. sugar
2 oz. melted sweet chocolate

Whip the cream. Gradually add sugar. Remove 2 cups of whipped cream and blend in melted chocolate. Spread 1 cup chocolate whipped cream on top of bottom layer. Set second layer on top of bottom layer. Spread with remaining chocolate whipped cream. Fill piping bag with remaining whipped cream. Pipe 2 concentric circles on top of 2nd layer. Spread cherry pie filling between circles. Place 3rd layer on top. Ice whole cake with whipped cream, leaving enough in piping bag to make 2 rosettes for the top. Crush dried crumbs and apply to sides of cake. Decorate rosettes with cherries and chocolate curls, if desired.