Beat eggs, sugar, salt 6–8 min until creamy. Fold in sifted flour + cocoa.
Bake at 180°C (350°F) for 20–25 min, cool, slice into 3. Drizzle with cherry juice.
Cook cherry juice, sugar, cornstarch until thick. Add cherries, cool with extra juice.
Whip cream with sugar (optional vanilla) until stiff. Reserve 200 g for filling.
Layer sponge, filling, cream twice, top with third. Chill 2+ hrs.
Decorate with shavings, rosettes, cherries.
