Delicious, rich chocolate cake devoured by the group of college boys I made it for. A few observations-- The cake is very stable and won't crack, but does tend to crumb a little bit so be wary of this in frosting the outside. If you use the full amount of liquid (kirsch or otherwise; I used half cherry brandy and half maraschino juice, with a tbl of Amaretto) to sprinkle on the cakes some will run off in your refrigerator, so place on top of paper towels! Use different-sized cherries to help level the cake, or cut some in half if it's too tall in the middle. I frosted my cake with sweetened whipped cream as indicated and then tinted some pink with cherry juice. I made pink rosettes with a maraschino cherry each (I know, I know, but they're nicer-looking than canned bing cherries), and put a pile of chocolate curls in the center of the ring of cherry rosettes. I also cut very thin sticks of chocolate and pressed these into the sides of the cake around the edge almost like a picket fence. A bit of work from start to finish for this cake, but so worth it!
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