1 dark chocolate cake mix
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Garnish:
Maraschino cherries, drained
8 oz. semi-sweet bar chocolate for chocolate curls

1. Thoroughly drain cherry pie filling in a colander to remove most of the thickened juices.

2. In two 9 inch pans, bake cake and then remove as directed.

3. When cool, sprinkle kirsch over both cake layers.

4. Chill electric beaters and large bowl, beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

5. Over waxed paper, shave chocolate bar with vegetable peeler, refrigerate curls until ready to use.

6. Assemble cake - place one layer on serving plate and spread its top with 1/2 inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

7. Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

8. With fingers, gently press chocolate curls into cream on sides of cake.

9. Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.