Preheat oven to 350° and grease 2 6" round cake pans.
Whip together eggs and sugar at high speed until very fluffy and medium peaks form (about 8 minutes). Do not use a mixer for the rest of the recipe.
Sift in cocoa powder and fold into the egg mixture gently until fully incorporated.
Sift in the flour and fold into the egg mixture gently until fully incoporated.
Fold in vanilla.
Pour the melted butter in in a slow stream while folding into the batter.
Split the batter between the two cake pans and bake immediately for ~25 minutes or until a toothpick comes out clean.
Soak the cherries in 1/4 cup of kirsch for at least 30min.
Drain the kirsch and set aside to use for the simple syrup.
In a medium saucepan, combine the cherries, sugar, and 2 tbsp water.
Bring to a boil.
Dissolve the corn starch in the remaining 2 tbsp of water.
Once the cherry mixture is at a boil, stirl in the corn starch, and turn the heat down to medium.
Continue to cook, stirring occasionally, until the filling has thickened. It takes about 12 minutes and remove from heat to cool.
In a saucepan, bring the water and sugar to a boil.
Allow to boil for 1-2 minutes then remove from heat.
Stir in 1/4 cup of the cherry juice + kirsch mixture you reserved from the first step in making the cherry filling.
Bloom the unflavored gelatin in cold water for 10 minutes, then melt in the microwave. (approx. 10 seconds). Set aside.
In a large mixing bowl, whip together whipped cream and powdered sugar until soft peaks form.
Continue whipping while adding in melted gelatin in in a slow stream.
Continue whipping until stiff peaks form. Keep cool.
Level off each cake layer and torte each in half.
Take the bottom layer, and, using a pastry brush, coat it with the simple syrup.
Add a layer of whipped cream.
Add a layer of cherry filling.
Fill in the gaps with whipped cream.
Repeat for the next 3 layers.
Finish the cake however you like with frosting, leftover filling, cherries, and chocolate.