Preheat the oven to 180°C (350°F). Line a 20 cm round cake pan with baking paper.

Separate the egg whites from the yolks.

Whip the egg whites with an electric mixer. Once they begin to foam, gradually add the sugar while whipping until a light, glossy meringue forms.

Add the egg yolks and continue mixing briefly until combined.

Sift together the flour and cocoa powder. Gently fold them into the batter using a spatula, lifting the mixture carefully to keep it airy.

Pour the batter into the prepared pan and smooth the top.

Bake for about 1 hour, or until a knife inserted into the center comes out clean.

Remove from the oven, unmold while warm, wrap the sponge in plastic wrap, and let it cool completely overnight.

The next day, slice the sponge horizontally into three equal layers.

In a large bowl, combine the heavy cream, mascarpone, powdered sugar, and vanilla seeds.

Whip with an electric mixer until firm, smooth, and stable.

Place the first sponge layer on a serving plate and generously soak it with kirsch syrup.

Spread a layer of whipped cream on top, add a small mound in the center, and scatter over the drained cherries.

Place the second sponge layer on top, soak with syrup, and repeat the cream and cherry layer.

Top with the final sponge layer and soak lightly.

Cover the entire cake with the remaining whipped cream, smoothing the top and sides. Reserve some cream for decoration.

Press chocolate shavings onto the sides of the cake and decorate the edges with the reserved whipped cream.