Black Forest Cherry Cake

2 1/4 cups all-purpose flour or cake flour
1 2/3 cups granulated sugar
2/3 cup cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/4 cups water
3/4 cup shortening
2 eggs
1 teaspoon vanilla extract

Cherry Filling #1:
1 (4 ounce) bar sweet cooking chocolate
2 cups chilled whipping cream
1/4 cup granulated sugar
Maraschino cherries

Heat oven to 350 degrees F. Generously grease and flour two 9-inch or three 8-inch round layer pans.

Beat flour, 1 2/3 cups sugar, cocoa, baking soda, salt, baking powder, water, shortening, eggs and vanilla extract in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally 3 minutes. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes; remove from pans. Cool on wire racks.

Prepare Cherry Frosting. With a vegetable parer or thin, sharp knife, slice across chocolate bar with long strokes to form 12 to 14 chocolate curls for garnishing cake. For best results, let chocolate stand in warm place 10 to 15 minutes before slicing.

Refrigerate curls until ready to use.

Place 1 cake layer upside down on serving plate. Beat whipping cream and 1/4 cup sugar in chilled bowl until stiff peaks form. Spread bottom layer with about 2/3 of the Cherry Filling #2 and 1 cup of the whipped cream. Place other layer top side up on whipped cream. Spread with the remaining Cherry Filling. Frost side and top of cake with remaining whipped cream. If desired, coarsely shred enough remaining chocolate to measure 1/2 cup. Gently press shredded chocolate onto side of cake. Garnish top of cake with chocolate curls and maraschino cherries. Refrigerate until serving time.

Cherry Filling #2:
1 (16 ounce) can pitted red tart cherries,
    well drained (reserve liquid)
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 cup Kirsch
Few drops of red food coloring (optional)

Mix sugar and cornstarch in 1 quart saucepan. Add enough water to reserved liquid to measure 3/4 cup; stir into sugar mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in Kirsch and food coloring. Cut cherries into halves; stir into filling. Refrigerate until completely chilled.

* Milk-chocolate candy bar can be substituted for sweet cooking chocolate.

* One (16 ounce) can pitted sweet cherries can be substituted for the red tart cherries and the maraschino cherry garnish; decrease sugar to 2 tablespoons.