1 can of pitted cherries

8 maraschino cherries

1 cup heavy whipping cream

1/2 teaspoon vanilla

2 tablespoons powdered sugar

2 tablespoons kirschwasser (or rum)

I bar of semisweet chocolate (for topping)

Using 2 greased 8 inch cake pans, bake your favorite chocolate cake recipe. Do no over fill the cake pans. The tops of the cakes should be as level as possible.

Once your cakes have cooled, check to make sure the tops of each are level. If not, you can use a bread knife to remove the excess.

Whip the cream until it begins to make stiff peaks. Gently add the vanilla and powdered sugar.

Mix pitted cherries with the kirschwassser. Spread the mixture over the first layer of cake. Add a thin layer of cream above it.

Add the next layer of cake and cover the side and top with a thin layer of whipped cream. Shave bits of the chocolate bar into the center of the cake. Using a paper stencil will make this look better.

Use the remaining whipped cream in a pastry bag (or plastic baggy with a corner cut off), and add 8 small mounds of whipped cream on the top of the cake. Remove the maraschino cherries from the jar and rub them gently on a paper towel. This will remove the excess syrup. Gently place each cherry on one of the whipped cream mounds and serve.