1/2 c. butter
1/2 c. sugar
3 eggs
1/2 c. almonds, finely chopped in blender
1 (6 oz.) pkg. semi-sweet chocolate pieces, chopped fine in blender
1 tsp. vanilla
3/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 c. heavy cream
2 tbsp. honey
1/2 c. Kirschwasser or 1/2 c. cherry brandy
2 (1 lb.) cans sour pitted well drained maraschino cherries

Cream together butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Beat in almonds, 3/4 cup of the chopped chocolate and vanilla. Sift together flour, baking powder, and salt. Stir into butter mixture. Divide evenly between 3 greased, waxed paper lined, and regreased 8 inch layer cake pans.

Bake in a moderately hot oven (375 degrees) about 20 minutes or until edges start to pull away from sides of pan. Cool on cake rack about 10 minutes. Turn out; remove waxed paper. Cool cake layers on cake rack. Whip cream with honey until stiff. Place 1 cake layer on serving plate; sprinkle with 1/3 of the liqueur; spread with 1/3 of the whipped cream. Cover evenly with 1/2 of the sour cherries. Place second layer on top, pressing down slightly. Repeat as for first layer. Top with third layer; press down slightly. Sprinkle with liqueur; cover with whipped cream.

Decorate top and sides with reserved 1/4 cup chopped chocolate and maraschino cherries. Chill well before serving.