Trim the bottom and top of your cakes with a serrated knife to make them level and for them to be easier to soak with the syrup.
Place your first cake layer onto a cake cardboard or onto a cake platter. Soak the layer generously with the kirsch syrup, don't forget the side of the cake!
Add a thick layer of your whipped cream and spread it evenly.
Place some of your cherries onto the layer of whipped cream. Make sure the whipped cream and cherries are level with each other.
Place the next layer of cake on top and continue with this process a second time.
Cover the whole cake in a layer of whipped cream and then freeze the cake for about 20 minutes.
Then cover the cake in your final layer of whipped cream and make it smooth or leave it rough if you like a rustic look.
Cover the bottom of the cake with some chocolate shavings. I use a vegetable peeler and a block of chocolate.
Make your ganache drip by combining the chocolate and cream and mixing until smooth. Wait until it cools to 90ºF and then pipe the drip on top of the cake.
Cover the top of the cake with the leftover ganache and smooth it out.
Finish the cake with some rosettes of whipped cream and more fresh cherries and shredded chocolate. You could also use maraschino cherries if you'd like.