With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
Bake for about 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the cake and the pan to unmould.
In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.
In a bowl, whip the cream, icing sugar and vanilla until stiff peaks form.
Slice each cake in half horizontally to make four slices.
On a serving plate, alternately layer a slice of cake, a quarter of the whipped cream and a third of the cherry mixture. Repeat with the remaining ingredients. Top with chocolate curls and fresh cherries.
The cake will keep for 2 days in the refrigerator.
Morello cherries in syrup are available at grocery stores across the country and at Middle Eastern specialty stores. They are not to be confused with canned Bing cherries.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.