Taste-wise this is decent, but the sauce tended to be too runny to stick to the meat. To be avoided as a late-night snack (you're mixing ketchup, which is mostly tomatoes and liquid sugar, with more sugar).

I started making this not realizing I was out of wine. Threw in some apple cider vinegar (slightly less than 1/4 Cup) and a splash of chipotle hot sauce instead. The result was better than expected, but the leftovers were overly strong the next day.

Nice cake, but not sold on the texture of the filling. As per other comments, doubled the butter but did not increase the amount of confectioners' sugar. Was still _very_ sweet on its own, but didn't overpower the cake/cherries/cream. Unfortunately it was sort of gritty, likely due to the anti-clumping starches in the sugar. Everyone else liked it way more than I did. Also used dehydrated skim milk in the whipped cream as recommended, the swirls kept their shape for the week it took us to eat it. One more note, I used fresh sweet cherries and soaked them in kirsch. Unfortunately the party date was changed, so they continued soaking for several days and I was worried about them being too strong, not having much cherry taste left, etc. I ended up mixing in additional fresh ones when baking the cake - this turned out OK but the textures clashed a bit, and I would say it wasn't necessary.

Make sure you use a (teriyaki) sauce that you like. I used up the last of an old bottle, and it really put a damper on what would otherwise have been several excellent meals.