Preheat oven to 175°C. Grease and line three 8-inch round cake tins.

For the sponge, whisk 6 eggs and 175 grams of sugar until fluffy. Fold in 75 grams of flour, 50 grams of cocoa powder, and gently fold in 50 grams of melted butter. Divide batter among the tins and bake for 20-25 minutes. Allow to cool.

For the cherry filling, simmer 400 grams of pitted cherries, 50 grams of sugar, and 100ml of water until thickened. Cool and mix with 2 tablespoons of kirsch.

Whip 600ml of cream with 2 tablespoons of sugar until stiff peaks form.

Assemble the gateau by layering sponge, soaked cherries, and whipped cream. Repeat for all layers and cover the outside with whipped cream.

Decorate with chocolate shavings and additional cherries. Chill before serving.