Sieve the cocoa, cake flour, and salt together and keep aside.
Whisk the eggs and sugar together in a bowl, put this bowl on a double boiler and keep whisking for about 2-3 minutes. Remove from the heat , add the vanilla and whisk again till it is pasty, and light. It should fall back like a ribbon when lifted and poured.
Now mix the flour mixture into the egg mix in 3 parts in cut & fold method until everything is mixed.
Now take a ladle of the batter and mix it into the melted hot butter, mix well. Pour this into the rest of the flour batter and give it a nice mix.
Pour the batter into 2, 23 cm, greased and lined cake tins. Bake them at 180 degree Celsius for 25 minutes. Cool the cakes.
Whip the heavy Cream, vanilla and sugar together to make a creamy frosting and let it chill in the fridge.
Boil the cherries with the sugar to make them soft. Cool them. If using tinned cherries, this step can be avoided.
Strain the cherries from the syrup, and pour the syrup over the cakes to make them moist. Now put generous dollop of frosting on one of the cakes and using a spatula knife, spread it.
Place the cherries, top with another cake. Frost the entire cake and pipe using nozzle and piping bag. Sprinkle generous amounts of chocolate shavings all over and some left over cherries. Chill overnight and serve.
