| 1 | Cake: need two 9-inch round cake pans. |
| 2 | In a bowl, combine flour, baking powder and salt. |
| 3 | In double boiler or microwave, melt chocolate over low heat. |
| 4 | Cool. |
| 5 | In another mixing bowl, cream butter and sugar until light and fluffy. |
| 6 | Add eggs, 1 at a time, beating after each addition. |
| 7 | Add melted chocolate and gradually add the flour mixture. |
| 8 | Add almond extract. |
| 9 | Pour batter into greased and floured pans. |
| 10 | Bake in a preheated 350 degree oven for 30-35 minutes, or until a cake tester comes out clean. |
| 11 | Cool in pan 5 minutes, then on a wire rack. |
| 12 | Cut each layer horizontally, to make four layers. |
| 13 | filling and topping: need a pastry bag with a star tube. |
| 14 | In a mixing bowl, beat cream until stiff. |
| 15 | Gradually add confectioners" sugar. |
| 16 | Sprinkle 1/3 kirsch on a layer of the cake. |
| 17 | Cover with whipped cream and add 1/3 of the drained cherries. |
| 18 | Place a second layer on top and repeat. |
| 19 | Then a third. |
| 20 | Top the cake with a fourth layer. |
| 21 | Spread 2/3 of the remaining whipped cream on the top and sides of the cake. |
| 22 | Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. |
| 23 | Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler) |
