Melt butter and chocolate together in a small saucepan over low heat – stir a few times along the way.Put eggs, brown sugar, granulated sugar, and salt in a bowl and whisk together until creamy and fluffy.Sift flour, cocoa, and baking powder into the bowl and fold everything together gently.Finally, fold in the butter/chocolate mixture from the saucepan into the bowl.Pour 1/3 of the batter into a springform pan (20 cm) lined with parchment paper and bake for 18-20 minutes at 180 degrees Celsius (356 degrees Fahrenheit), conventional oven.Remove the finished layer from the form and set it to cool. Line the form with a new piece of parchment paper, pour another 1/3 of the batter in, and bake the next layer. Repeat with the remaining batter so you end up with 3 layers.

Put the cherry sauce in a small saucepan, blend with an immersion blender until smooth, and bring to a boil.Mix water and cornstarch and add to the boiling sauce a little at a time until it thickens.Remove the saucepan from the heat and set it to cool.

Now make the vanilla whipped cream by whipping cream, powdered sugar, and vanilla sugar together until stiff peaks form – it should stay in the bowl when you turn it upside down. Fold the chopped chocolate into the whipped cream.

Once the layers and cherry sauce are completely cooled, place the bottom layer on a small serving dish. First, spread 1/3 of the vanilla whipped cream on the bottom layer, followed by a layer of cherry sauce. Put another layer on top and repeat; 1 layer of cream and 1 layer of cherry sauce. Place the final layer on top and finish with a layer of whipped cream.Decorate the cake with whipped cream tufts, whole cherries, and chopped chocolate