Step by step method
Cream all ingredients together until fluffy.
Scrape mixture into a greased and lightly floured 9" cake tin.
Bake at 180°C (350°F) for 25-30 minutes or until done. Remove cake from oven, then from tin and place on a wire rack for complete cooling.
Cut off a thin layer from top to make cake even, then cut cake into two equal layers; cover and set aside. Crumble the thin layer which was cut from top between both palms (by doing a rubbing motion. Set aside.
Whip heavy cream to medium peak and rest in refrigerator. Melt chocolate in a bowl over simmering water, stirring until completely melted.
Divide whipped cream into two equal portions and fold in melted chocolate into one portion, and then gently fold in the icing sugar into the other portion.
In a clean 9" cake mould, place one layer of cake and dampen with half of the cherry brandy. Place cherries on top of cake layer then spoon on chocolate cream mixture. Level with a spatula and put the other layer of cake on top, pressing slightly. Soak with remaining syrup and refrigerate until set.
Unmould by running a knife around the sides of the mould.
Decorate with remaining whipped cream reserving some to make twelve rosettes (by using a star tip) on top of the cake.
Place a cherry on each rosette. Use cake crumb to flash on sides and also sprinkle on the center of the cake.