CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.  Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8 inch cake pans that have been well greased and floured.  Bake in a preheated 350° F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.

SYRUP:  Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

FILLING:  To make the butter cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.  Fold in Kirsch.

CAKE ASSEMBLY:  To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling.  Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat.  Place third layer on top.  Fold 2 Tbsp. confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries.
 To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake & sprinkle a few on the top. Chill.