Preheat the oven to 190 C / Gas 5. Grease and line two 20cm round cake tins with baking parchment.
In a large mixing bowl, beat together the sugar and butter until pale and creamy. Beat in the eggs, one at a time until well incorporated. Sift in the flour and add the baking powder and cocoa powder and mix well until smooth.
Divide the mixture equally between the two prepared cake tins and smooth the top.
Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and allow to cool fully. Once the cakes are completely cool, slice in half horizontally.
For the filling:
Drain the cherries, reserving six tablespoons of the syrup. Combine the syrup, cherries, kirsch and jam in a saucepan over a medium heat and stir until thickened and well mixed. In a separate bowl, whisk the cream and vanilla extract until thick then set aside.
To assemble, lay the first layer on a serving plate and top with a layer of cherry mixture then cream. Repeat for the second, third and top layer (ending with a layer of cream). Top the cream with grated chocolate and fresh cherries. Chill in the fridge until time to serve.