First Step: Prepare and Preheat
Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper but do not grease the sides to allow proper cake rise. Gather and measure all your ingredients for an organized workflow.

Second Step: Beat Eggs and Sugar
Using a stand mixer with a whisk attachment, beat the 9 eggs on high speed for one minute. Gradually add 1 cup granulated sugar and continue beating on high for approximately eight minutes, until the mixture is thick, pale, and fluffy, resembling meringue consistency.

Third Step: Sift and Incorporate Dry Ingredients
Sift together the all-purpose flour and unsweetened cocoa powder. Gently fold the sifted dry ingredients into the egg and sugar mixture in thirds, using a spatula with a light folding motion to avoid deflating the batter.

Fourth Step: Add Butter and Vanilla
Carefully fold in the cooled melted butter and vanilla extract until just combined, maintaining the batter’s airy texture for tender cake layers.

Fifth Step: Bake the Cake Layers
Divide the batter evenly between the prepared pans and bake immediately for 20 to 25 minutes. Check doneness by inserting a toothpick; it should come out clean. Cool the cakes in pans for 10 minutes before loosening edges and transferring to wire racks to cool completely.

Sixth Step: Prepare Cherry Filling and Syrup
Roughly chop the pitted cherries and combine with kirsch (if using). Let the cherries soak at room temperature for at least 30 minutes, stirring occasionally. Drain through a fine sieve, reserving cherries and syrup. Mix reserved syrup with cold water or cherry juice to total about 3/4 cup for soaking the cake layers.

Seventh Step: Whip the Cream
Chill your mixing bowl and whisk for 15 minutes before whipping the heavy cream. Beat until soft peaks form; add powdered sugar and kirsch (if desired). Continue whipping until stiff peaks form, then refrigerate the frosting until ready to use.

Eighth Step: Assemble the Cake
Place one cake layer on a serving dish and brush with approximately one-quarter of the cherry syrup. Spread about 3/4 cup of whipped cream on top, then scatter one-third of the soaked cherries over the frosting. Repeat the layering with remaining cake layers, cherries, syrup, and cream, finishing with the topmost cake layer.

Ninth Step: Decorate the Cake
Transfer 1 1/2 cups of frosting to a piping bag and refrigerate. Using a food scraper or potato peeler, make dark chocolate shavings and press them on the sides and top of the cake, leaving a one-inch border at the top edge. Pipe frosting dollops along the top border and place whole cherries on each dollop.

Final Step: Chill Before Serving
Refrigerate the cake for at least 4 hours or, preferably, overnight. This resting time allows the flavors to meld and the frosting to set firmly for easier slicing and serving.