Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment circles. Sift together the flour, cocoa, baking soda, and 1 teaspoon salt. Set aside.
2. 2
   Cream the shortening and sugar until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture, alternating with the buttermilk, until combined. Pour into the two pans.
3. 3
   Bake at 350 degrees F (175 degrees C) for 35-40 minutes, until a toothpick comes out clean. Cool completely. Remove the paper. Cut each layer in half horizontally, making 4 layers total. Sprinkle the layers with the 1/2 cup kirschwasser.
4. 4
   In a medium bowl, cream the butter until light and fluffy. Add the confectioners' sugar, pinch of salt, and coffee; beat until smooth. If too thick, add a couple teaspoons of cherry juice or milk. Spread the first layer with 1/3 of the filling and top with 1/3 of the cherries. Repeat with the remaining layers.
5. 5
   In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost the top and sides of the cake. Sprinkle with chocolate curls made with a potato peeler on the semisweet chocolate.