Deep chocolate cake mix
3 eggs
2 tsp. almond extract
1 can cherry pie filling
1/2 c. Kirsch

FILLING:

2 c. heavy cream
1/4 c. sugar
1 tsp. vanilla
1 oz. grated semi-sweet chocolate

Combine cake mix with eggs, almond extract and pie filling. Blend well. Pour into two 9 inch greased cake tins. Bake 30 minutes at 350 degrees. Cool slightly. While still in cake pan and still warm, baste with Kirsch. Let cool completely and remove from tins. Beat cream, sugar, and vanilla together on high speed until stiff. Fill layers and frost top and sides. Garnish with grated sweet chocolate.