Pit most of the cherries, leaving about 10 whole, with stem on, for decoration on top of cake.

Cut the cherries in half, set aside.

Take the pitted cherries and soak them in a jar with 1/2 cup of the kirsch, overnight.

Preheat the oven to 350°

Line the bottom of three 9-inch round cake pans with parchment paper.

Sift the dry cake ingredients together; flour, cocoa powder, baking soda and salt.

Cream the shortening and sugar. Add the eggs and vanilla extract. Mix well.

Add the dry ingredients alternately with the buttermilk and mix well.

Pour batter evenly into the prepared pans.

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Remove cakes from the oven. Let stand in pans for 5 minutes. Remove cakes from the pans and cool cakes on wire racks. When cool, prick the tops of the cakes with a toothpick. Pour 1/2 cup kirsch. (that the cherries soaked in) onto the cake. Let stand while you make filling.

Make Filling: In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso, mix well. If the filling is to thick, add a few drops of kirsch.

Place one cake layer on top of your cake stand. Spread 1/2 of the filling over the top. Cover filling with cherries and top with another layer of cake. Spread the second half of the filling over that layer of cake. Cover with cherries. Top with the third layer of cake.

Cover and let sit in the fridge for a day or two to allow the kirsch to soak into the cake.

To Serve: Prepare the Whipped Cream:

Whip the cream until stiff peaks form. Gently fold in the dry milk and icing sugar. Add the vanilla and pour in the kirsch until its of good spreading consistency. Spread the whipped cream over the cake. Make small mounds of whipped cream on top of cake for decoration. Place the cherries with stems on small mounds.

Cover cake with dark chocolate shavings