Preheat the oven to 180 C / Gas 4. Grease and line three 20cm springform cake tins with baking parchment.
In a mixing bowl, cream the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time until the mixture is creamy. Mix in the vanilla extract and cherry jam. Sift in the flour, cocoa powder and nutmeg and mix well. Stir well adding the melted chocolate. Spoon the mixture into the prepared tins and smooth the top.
Bake the cakes in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully.
For the filling:
Meanwhile, drain the tinned cherries, reserving 3 tablespoons of the syrup. Combine the syrup, cherries, jam and kirsch in a saucepan over a low heat and stir until thickened. Remove from the heat and set aside.
In a large mixing bowl, whisk the cream until thick and creamy. Set aside.
For the ganache:
Pour the cream into a saucepan over a high heat and bring almost to the boil. Remove immediately then stir in the chocolate and golden syrup to melt.
To assemble the gateau, place the first layer of cake onto a serving plate and spread half of the whipped cream over, followed by half of the cherry mixture. Place a second cake layer carefully on top then repeat with the cream and cherry layer. Place the final layer on top and spread with the chocolate ganache. Decorate with fresh cherries and serve.