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Preheat the oven to 175°C (350°F). Grease and flour two 9-inch (23 cm) round cake pans.
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs and sugar with an electric mixer until light and fluffy. Add the vanilla extract, milk, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Whipped Cream:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside in the fridge.
Assemble the Cake:
Once the cakes have cooled, slice each cake in half horizontally to create four layers.
Place the first layer of cake on a serving plate. Drizzle with a little bit of the reserved cherry juice or Kirsch to moisten the cake.
Spread a layer of whipped cream on top of the cake layer, then add a layer of drained cherries.
Repeat the process with the remaining layers, finishing with whipped cream on top.
Decorate the Cake:
Spread a thin layer of whipped cream on the sides of the cake. Garnish the top with more whipped cream, whole cherries, and chocolate shavings. You can also add a few mint leaves for a fresh touch.
Serving and Storage Tips:
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