In a saucepan, combine Kirsch, sugar, and water. Bring to a simmer, whisking to dissolve sugar. Set aside to cool.

Set aside 8 cherries to use as garnish. Cut remainder in half and set aside.

In a bowl, using an electric mixer, whip cream, icing sugar, and vanilla until stiff peaks form. Set aside.

Slice pound cake into 16 thin slices. Using a cookie cutter, cut 16 rounds to just fit inside the jars.

Place one circle in each jar.

Pour 2 tsp. Kirsch syrup over each cake circle. Cover with a layer of cherry pie filling and 1 Tbsp. marshmallow cream. Add a few fresh cherry halves.

Cover with a thin layer of the whipped cream. Add another layer of cake and remaining Kirsch syrup, cherry pie filling, marshmallow cream, and halved cherries.

Top with whipped cream.

Garnish with chopped chocolate and one whole cherry. Refrigerate for 2 hours before serving.