Preheat oven to 160° C or 320° F. Line the bottom of 9" pan with parchment paper.
In a large mixing bowl, whisk eggs, sugar, butter and vanilla extract until creamy and fully mixed. You can use kitchen-aid or a handheld mixed for better result.
Sift flour, cocoa, baking powder and salt into the creamy mixture and stir to combine until everything is properly mixed together.
Transfer the mixture to the baking pan and bake for 35 minutes or until a toothpick comes out clean from the center of the cake.
Let the cake cool completely at room temperature.
Drain canned sour cherries into a bowl to be used later and take 4tbsp of the water/syrup into a bowl and combine with 4 tbsp of all purpose flour.
In a saucepan, combine 1/4 cup sour cherry syrup and sugar and simmer over medium heat. Pour in the cherry/flour mixture and cook for a couple of minutes until it gets thick.
In a large bowl whisk heavy cream to form soft peaks. Add sugar and whisk more until stiff peaks form.
Once cooled, cut the cake horizontally into 2 or 3 layers depending on the height of the cake.
Place the bottom layer on a plate and sprinkle the cherry syrup on top and let the cake soak most of the mixture.
Pipe the whipped cream around the edges and spread the top with more cream.
Pour in some sour cherries and spread evenly. Place the 2nd layer on top and repeat the process if you have 3 layers.
You can decorate the top anyway you like using fresh cherries, whipped cream and chocolate shavings. Chill the cake in refrigerator for about 4 hours before serving.
