Preheat the oven to 350 degrees and grease a 9-inch round cake pan.

In a large bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, and baking soda until evenly mixed.

Add the eggs and softened butter to the dry ingredients. Beat until a smooth batter forms.

Pour the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean. Let the cake cool completely.

Place the pitted cherries in a bowl and pour the kirsch over them. Let them soak for at least 30 minutes.

In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

Slice the cooled cake into two layers. Brush each layer with some of the kirsch from the cherries.

Spread half the whipped cream on the bottom layer and scatter half the soaked cherries over it.

Place the top cake layer on and cover with the remaining whipped cream.

Use a vegetable peeler to create shavings from the dark chocolate and scatter them over the top before serving.