Preheat Oven to 350˚F. Line bottoms of cake pans with parchment (don't grease sides).

Beat 9 eggs with the whisk attachment for 1 min on high. Gradually add 1 cup sugar and continue beating on high speed for 8 min.

Whisk together 1 cup flour and ½ cup cocoa powder and sift into batter, folding after each addition.

Fold in ½ teaspoon vanilla and room temp butter gently. Divide batter between two prepared cake pans and bake immediately for 20-25 minutes.

Let cool in pans for 10 min, then transfer to a wire rack and remove parchment backing. Slice cake layers in half when cool.

Chop pitted cherries and place in a bowl with 3 tablespoon kirsch. Let sit for at least 30 min, then drain. Add ¼ cup water to the syrup.

Freeze bowl and whisk attachment for 15 min. Beat 3 ½ cups heavy cream until soft peaks form, then add powdered sugar and 1 tablespoon kirsch.

Place first cake layer on stand, brush with ¼ of the syrup, cover with frosting and top with ⅓ chopped cherries.

Repeat with remaining layers. Frost top and sides with remaining frosting.

Make chocolate shavings and cover the cake, piping frosting and placing cherries on top. Refrigerate for at least 4 hours.