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SYRUP: 
1/2 cup sugar 
3/4 cup cold water 
1/4 cup kirsch 
While cake cools, prepare syrup. Combine sugar and cold 
water in a small saucepan and bring to a boil over moderate heat, 
stirring only until the sugar dissolves. Boil briskly, uncovered 
for 5 minutes, then remove pan from heat. When syrup has cooled 
to lukewarm, stir in the kirsch. Be sure to cool syrup or kirsch 
will lose flavor. 
Transfer the cakes to a long strip of wax paper and prick 
each layer lightly in several places with the tines of a fork. 
Sprinkle the layers evenly with the syrup and let them rest for 
at least 5 minutes. 
FILLING AND TOPPING: 
3 cups chilled heavy cream 
1/2 cup powdered sugar 
1/4 cup kirsch 
1 cup drained and rinsed canned sour red cherries, chilled 
Fresh, sweet red cherries with stems, or substitute marachino 
cherries, drained and rinsed. 
Be sure to chill can of cherries thoroughly along with bowl 
for whipping cream and also marachino cherries.  If everything 
is not thoroughly chilled, the cake will run and get soggy. Rinse 
canned cherries in cold water, pat completely dry with paper 
towels. In a largechilled bowl, beat the cream with a whisk 
or mixer until it thickens lightly. Then sift 1/2 cup of powdered 
sugar over the cream and continue beating until the cream forms 
firm peaks on the beater when it is lifted out of the bowl. Pour 
in the kirsch in a thin stream, and beat only until the kirsch is 
absorbed. 
To assemble cake, place one of the 3 layers in the center of 
a serving plate. Use two large turners or spatulas to do this. 
(Use a serving plate with a small edge on it, the cake will ooze 
a little and this will catch it.) With a spatula, spread the top 
with a 1/2 inch thick layer of whipped cream (be generous) and 
strew the cherries around leaving about 1/2 inch of cream free 
around the perimeter. Gently set a second layer on top of the 
cherries and spread it with 1/2 inch of whipped cream.  Then set 
the third layer on top. Spread the top and sides of the cake 
with the remaining whipped cream. With your fingers, gently press 
chocolate curls into the cream on the sides of the cake and 
arrange a few large curls and marachino cherries attractively on 
the top. This can be made a day in advance, and must be refrig- 
erated at all times until serving.