Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then
milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry
ingredients into egg mixture until blended. Pour into greased and floured 8-inch
round cake pan.
Bake at 350 degrees F for 30 minutes.
Cool for 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin.
Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2
layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves.
Cover each layer with cherries, then spread with whipped cream. Place second
and third layers atop bottom layer. Sprinkle top with chocolate shavings.