Preheat oven to 350°F. Grease and flour two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
Prepare cake batter as directed. Divide equally between prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans on wire racks for 5 minutes. Remove from pans and cool completely.
Combine cherries and Kirsch in a bowl and set aside.
In a chilled bowl, combine whipping cream, vanilla and icing sugar in a bowl. Beat until stiff peaks form.
To Assemble:
Place one layer on a platter. Top with two thirds of the cherries, followed by some whipped cream. Whipped cream should cover the cherries and come almost to the edges of the cake. Top with remaining layer.
Spread whipped cream around the sides and top. Decorate as desired, using piped whipped cream, cherries, and chocolate.