Drain cherry pie filling in a colander to remove most of the thickened juices.
Make the chocolate cake following package directions. Bake cake, as directed, in two 9-inch layer cake pans.
Once the cake has cooled, sprinkle kirsch evenly over both cake layers.
Chill electric beaters and large mixing bowl; beat cream until it thickens slightly then gradually add confectioners' sugar and beat until it becomes thick enough to hold its shape.
Using a vegetable peeler, shave chocolate; refrigerate the shavings until ready to serve.
To assemble the cake, place one layer on serving plate and spread with a 1/2-inch thick layer of whipped cream. Scatter the cherries over the cream leaving a 1/2 inch margin around the border of the cake with no cherries.
Set other layer on top of cherries and spread top and sides of the cake with remaining whipped cream, swirling the cream over the top.
Using your fingers, gently press chocolate curls into the cream on the sides of the cake.
If desired, garnish the top with drained maraschino cherries or more chocolate curls.
