two 8" or 9" diam. cake pans

The day before, prepare cake mix as directed and cook in the two pans. Cool and cover.

Marinate glazed cherries in Kirsch for 8 to 10 hours. Drain off the liquid and reserve. Put cherries in a food chopper and chop med. Set aside. Poke holes in the cake layers and dribble the reserved kirsch in them. Place layers between layers of wax paper and store in a container. Let sit 4 or 5 hours.

Whip the cream and blend in sugar and Kirsch. Combine the chopped cherries with 1/4 of the prepared cream and spread between cake layers.

Cover the cake top and sides with remaining whipped cream. Sprinkle the grated chocolate on top of the cake within 1/2" of the edge. Make a coronet of red cherries around the perimeter of the chocolate. Place on serving dish and keep in the refrigerator until serving time.Serve as soon as possible.