Preheat the oven to 350°. Grease two 8" cake pans.

To make the cake, sift together the flour, sugar, salt and cocoa powder. Beat the eggs and 1 teaspoon vanilla extract until light and fluffy. Carefully fold the flour into the beaten egg. Pour the cake batter into the greased pans. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cakes completely.

To make the syrup, in a small saucepan bring 1 cup of the sour cherry juice and the granulated sugar to a boil. Cook, stirring, until the sugar dissolves.

To make the filling, beat the whipping cream until stiff peaks form. Beat in ½ teaspoon vanilla extract, the confectioners’ sugar, and the remaining ¼ cup of sour cherry juice.

To assemble the cake, turn the cakes out onto 2 cake plates. Spread ½ of the syrup mixture over each cake. Let sit for 5 minutes, then spread ⅓ of the whipped cream filling over 1 cake. Add ½ cup of the cherries. Place the other cake on top. Spread the remaining ⅔ of the filling over the top and sides of the cake. Place the cherries on the top of the cake and the sides.

Grate the chocolate and sprinkle on top of the cake. Chill until ready to serve.