1 3/4 c. pastry flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. butter
1 1/4 c. sugar
2 eggs
1/4 c. Kirsch
3/4 c. warm water
3 c. whipping cream
3 c. Bing cherries
2 c. chocolate shavings

Preheat oven to 350 degrees. Sift together the flour, cocoa, baking soda, salt, and baking powder. Cream the butter with the sugar until very light. Add eggs, one at a time. Mix the Kirsch with water. Fold into the cream mixture alternating 1/3 portions with flour mixture.

Lightly butter and "flour dust" 2 (9-inch) round cake pans. Pour batter evenly into each. Bake in oven 25-30 minutes. Remove and cool for 10 minutes; chill. Whip the cream.

Place cherries on top of one cake. Top cherries with a little whipped cream. Cut second cake into two layers. Place one layer on top and spread with a little whipped cream. Place second half on top and spread with remaining whipped cream and top with chocolate shavings.