Chocolate Cherry Cake

Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper (don't grease sides). Chop cherries and combine with 1/3 cup kirsch - marinate at room temp while while making the cake.

Beat 9 large eggs in the bowl of a stand mixer with whisk attachment for 1 min on high speed. With mixer on, gradually add 1 cup sugar and continue beating on high a full 8 min. It will be thick and fluffy.

Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into egg batter, folding with a spatula between each addition. Fold just until no streaks of flour remain, scraping from the bottom to get any hidden pockets of flour; do not over-mix or you will deflate the batter.

Gently fold in 1/2 tsp vanilla and 4 Tbsp room temp melted butter, folding as you add butter in a slow stream and scraping the bowl to make sure butter isn't pooling at the bottom. Fold just until incorporated - don't overmix! Divide batter equally between two prepared cake pans and bake right away at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean.

Let cake cool 10 minutes then run a thin spatula around the edges to loosen, transfer to a wire rack, remove parchment backing and cool to room temperature.

Beat together 3 sticks softened butter and 8 oz softened cream cheese until smooth and fluffy on med/high speed (2 min).

Whisk together 3 cups powdered sugar, 1/2 cup cocoa and 1/2 tsp salt then sift them into your frosting. Beat on medium/low speed until incorporated.

Add 1 1/2 tsp vanilla, increase speed to med/high and beat until fluffy and smooth and sugar is well incorporated (4 min).

Drain cherries and keeping both syrup and cherries. Into remaining syrup, add 1 Tbsp sugar and 1/4 cup water, stir until dissolved and set aside.

Slice 1 cake layer in half and set aside.

Into a large mixing bowl, tear the second un-cut cake layer into large crumbs. Add 1/3 of chocolate frosting and drained cherries. Stir just until combined and cherries are evenly distributed.

Place a sliced cake layer cut-side-up onto a cake platter and brush with 1/3 of your syrup then add a thin layer of chocolate frosting. Top with the crumbled cake mixture and even it out with clean hands into the shape of a cake layer. Brush the top lightly with 1/3 syrup.

Spread a thin layer of frosting on the cut side of your second cake half. Place frosted-side-down onto your cake and brush with remaining syrup. Spread remaining frosting evenly over top and sides.