To Make the Cake: Preheat oven to 350F. Spray two 8" round cake pan with cooking spray and dust with flour. You may want to add a round or parchment paper on the bottom to prevent sticking also. My cake did stick just slightly.

Whisk together the flour, cocoa and salt and set aside. In the bowl of a standup mixer with a paddle attachment beat the eggs and sugar with the vanilla, together at high speed until the mixture is tripled in volume. It should be very thick and fluffy and will take about 8 min. Remove the bowl from the stand and fold the flour mixture in until well mixed. Pour in the slightly cooled butter and incorporate well.

Quickly pour the batter into the prepared pans, tap lightly to remove any really large air bubbles and then bake for 30-35 min until the middle springs back. Let the cakes cool completely on a rack. If the cakes are domed remove them after 5 min. of cooling and flip onto a cooling rack, this will flatten them out slightly.

Syrup: While the cake is baking make the syrup by combining the water, sugar and Kirsch in a small pot. Cook stirring until the mixture boils and the sugar is dissolved. Set aside to cool.

Assembly: Whip the cream in a cold bowl with a cold whisk (I always put mine in the freezer) until firm peaks. Divide the cream into 5 batches, this will make it easier for decorating and assembly and then you won't run out of cream.

With a serrated knife or a cake cutter, slice the two cakes in half horizontally. Line the outside of a cake platter or plate with about 4 pieces of wax paper around the outer edges of the plate, you will remove these after decorating which will leave you with a clean edge. Place one quarter of the cake on a plate or cake stand, crumbly side up. Brush the cake with 1/4 of the syrup. Smooth on 1/5 of the whipped cream right to the end of the cake. Top with approx. 2/3 cup of cherry pie filling. Top with the other two layers, repeating the syrup, cream and cherries, pressing the cake down slightly with each new layer. Top with the last layer of cake and brush with the remaining syrup.

Take 1/5 of the cream and ice the side of the cake. Top the middle of the cake with 1 1/2 cups to 2 cups of pie filling and spread to almost the edge. Don't put too much on that it will flow over the sides. You can add more still after the cream edge. Place the last 1/5 of the whipped cream in a piping bag and pipe small rosettes around the top edge of the cake. With your hand, quickly and carefully tap the grated milk chocolate onto the side of the cake. Carefully remove the wax paper edge.

Refrigerate until ready to serve. The cake can be made a day ahead.