Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them thoroughly.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients together for one minute to ensure even distribution.

Add the softened butter gradually, while mixing on low speed. Continue mixing until the dry ingredients are fully moistened and resemble coarse sand. Scrape down the sides and bottom of the bowl to ensure no dry pockets remain.

In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until fully blended.

Begin the reverse creaming method by slowly adding half of the egg mixture to the dry ingredients while the mixer is on low speed. Once combined, increase to medium speed and mix for 1½ minutes, ensuring the batter is smooth but not overworked. Scrape the bowl thoroughly.

Add the remaining egg mixture in two parts, beating for about 20 seconds after each addition. Scrape the bowl as necessary to incorporate all ingredients.

Pour the hot coffee into the batter and mix for an additional 30 seconds until the batter becomes smooth and runny—this is normal.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Pour the cherry syrup into a measuring cup. If needed, add water to reach one cup of liquid.

In a small bowl, mix the cornstarch with a few tablespoons of the cherry syrup until smooth. Then, stir this mixture back into the remaining syrup in a saucepan.

Cook the syrup and cornstarch mixture over medium heat, stirring constantly until it thickens. Keep in mind that it will continue to thicken as it cools.

Gently stir in the drained cherries and 2 tablespoons of Kirsch. If desired, adjust the sweetness by adding sugar to taste, and balance the flavor by adjusting the amount of Kirsch.

Use a vegetable peeler to shave the chocolate bars into curls and shavings. Hold the chocolate at room temperature for easier peeling.

Chill a mixing bowl and the beaters (or whisk attachment if using a stand mixer) in the freezer for about 10 minutes.

Beat the heavy cream on high speed until it begins to thicken. Gradually add the confectioners' sugar and continue beating until stiff peaks form. Be careful not to overbeat, as this could turn the cream into butter. Stiff peaks hold their shape when the beaters are lifted.

Place the first layer of cake onto your serving base. Lightly brush the surface with Kirsch liqueur.

Spread a layer of the cooled cherry filling over the cake, leaving about ½ inch from the edge.

Spread a layer of whipped cream on top of the cherry filling.

Add the second cake layer and repeat the process: brush with Kirsch, add cherry filling, and spread whipped cream.

Place the third layer of cake on top, brush with Kirsch, and frost the entire cake—top and sides—with whipped cream.

Press the chocolate shavings around the sides of the cake and sprinkle some over the top.

Use a star piping tip to pipe a decorative whipped cream border around the top edge of the cake. Evenly space fresh cherries atop the piped border for a finished look.