Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy for about 5-7 minutes.

Gently fold in melted and cooled butter, cocoa powder, flour, and vanilla extract until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine pitted cherries, kirsch, and water, cook until juices are released and mixture thickens for about 10 minutes.

In a mixing bowl, beat heavy whipping cream with powdered sugar until stiff peaks form.

Place one cake layer on a serving plate, spread cherry filling, and add whipped cream, then top with the second cake layer and repeat.

Finish by spreading remaining whipped cream on top and sides, garnishing with chocolate shavings and cherries.