Line two cake tins and preheat oven to 180C.
Break chocolate into pieces and cover with boiling water.
Add the remaining ingredients, stir and divide between the cake tins.
Bake for 35 – 40 mins then allow to cool.
Cut the top off each of the cakes.
Paint half of the kirsch on top of one cake, top with 1/3 of cream and add cherry jam to the centre.
Paint the remaining kirsch on the other cake, top with remaining cream and decorate with the cherries and chocolate.
Place this cake on top of the first sponge.