Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

In a mixing bowl, beat eggs and sugar with a hand mixer until pale and fluffy, about 5 minutes.

Sift together flour and cocoa powder. Gently fold into egg mixture until just combined.

Divide batter evenly among prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.

Let cakes cool in pans for 10 minutes, then turn out onto cooling racks.

While cakes cool, drain cherries and reserve 1/2 cup juice. Mix cherry juice with kirsch.

In a clean bowl, whip heavy cream with sugar and vanilla until stiff peaks form.

Once cakes are completely cool, brush each layer generously with kirsch-cherry mixture.

Place first cake layer on serving plate. Spread with whipped cream and top with half the cherries.

Add second layer, repeat with cream and remaining cherries.

Top with final cake layer and brush with remaining kirsch mixture.

Cover entire cake with remaining whipped cream, creating swirls with a spatula.

Use a vegetable peeler to create chocolate shavings from the chocolate bar.

Press chocolate shavings onto sides of cake and sprinkle on top.

Garnish with fresh cherries. Refrigerate for at least 2 hours before serving.