Preheat Oven to 350˚F. Line bottoms of 2 9″ cake pans with parchment paper, lightly spray with cooking spray on top of the paper and the sides of the pans.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed and slowly add the sugar. Continue beating on high speed for 8 minutes until light and thick. we need the egg sugar mixture to be very fluffy. Add vanilla.
In a bowl combine flour and cocoa powder.
Add flour mixture to the eggs and using a rubber spatula, fold flour cocoa mixture into the eggs.
This step is tricky, make sure there are no thick pockets of flour. Keep scraping the sides and bottom of the bowl. Do not over mix. Stop folding, when there are no pockets of flour.
Add melted (cooled) chocolate and carefully mix it into the batter.
Add melted butter and carefully mix it into the batter.
Pour batter into the pans and bake for 25-30 minutes, until cooked through.
Remove from the pan, using a knife to loosen the cake. Let it cool on a cooling rack.
Using a serrated knife, carefully cut cakes into two thin layers each, through the middle.
Pit cherries and cut in half (or quarter). Place on a bowl. Pour 1/4 cup cherry liqueur over them and let them soak for 15 minutes. Drain, reserving the liqueur (brandy) to brush the cake layers later.
Combine cherries and sugar in a sauce pan. Cook on medium heat for 10 minutes, stirring frequently. If the fillings looks too thick and dry, add 2-3 tbsp water. Cool to room temperature.
In the bowl of a stand mixer, whip cream on medium-high until soft peaks form.
Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.
In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
Place chocolate in a bowl and pour hot cream on top.
Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth.
Let it cool to room temperature, then pour over the cake.
Place one cake layer on a cake platter or a large plate.
Brush layer with cherry Kirsch syrup.
Spread whipped cream on top (1/3 of the total whipped cream).
Spread 1/3 of the cherry filling, leaving about 1 cm around the edges.
Repeat with the second and third layers.
Top with the fourth layer.
Pour chocolate ganache on top, smooth with a spatula, so the top if the cake is relatively smooth and the ganache is dripping on the sides.
Top with fresh cherries and chocolate shavings.