Poached cherries from the distinctive center layer. Offer the torte barely warm or at room temperature. Best on the same day as baked. 10 servings.

POACHED CHERRIES:

1 1/2 c. water
1/3 c. sugar
1 (3") cinnamon stick
1 lb. fresh cherries (sweet or sour), halved & pitted
2 tbsp. brandy, optional

CAKE:

7 oz. bittersweet (not unsweetened) or semi-sweet chocolate, coarsely chopped
2/3 c. sifted all-purpose flour
1/4 tsp. cinnamon
Pinch of salt
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2/3 c. sugar
3 eggs, room temperature
1 tsp. vanilla
3/8 tsp. almond extract
1/2 c. slivered almonds, finely ground
1 c. well chilled whipping cream
2 tbsp. sugar
1/4 tsp. vanilla
Bittersweet (not unsweetened) or semi-sweet chocolate

For Cherries: Cook water, sugar and cinnamon in heavy medium saucepan until sugar dissolves, swirling pan occasionally. Increase heat and simmer gently 10 minutes. Reduce heat so liquid barely shimmers. Add cherries and cook until almost tender, about 3 minutes. Using slotted spoon, transfer cherries to bowl; leave cinnamon stick in syrup. Add brandy to syrup and boil until reduced to 1/2 cup, about 10 minutes. Pour over cherries. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Cake: Position rack in lower third of oven and preheat to 350 degrees. Butter 9 inch springform pan. Dust with flour. Drain cherries, reserving syrup. Discard cinnamon stick. Arrange cherries in single layer on paper towels.

Melt 7 ounces chocolate in top of double boiler over barely simmering water. Stir until smooth. Cool slightly. Sift flour, cinnamon and salt together. Using electric mixer, cream butter until light and fluffy. Add 2/3 cup sugar and beat until fluffy. Beat in eggs one at a time. Blend in 1 teaspoon vanilla and almond extract. Add melted chocolate and mix until just combined. Blend in almonds. Add dry ingredients and mix until just incorporated.

Spread half of batter in prepared pan. Arrange cherries in batter. Spread remaining batter over. Bake until tester inserted in center of cake comes out clean, about 55 minutes. Cool on rack.

Just before serving, remove pan sides. Brush cake generously with reserved cherry cooking syrup. Whip cream with 2 tablespoons sugar and 1/4 teaspoon vanilla until soft peaks form. Spread over cake. Using peeler, shave some chocolate atop cake.