In a mixing bowl, combine cake flour, baking soda, cocoa and one teaspoon salt through a sieve, mix well and keep it aside.

Cream shortening in a medium-sized mixing bowl and add sugar to it. Stir continuously till the mixture becomes light and fluffy. Add eggs along with the vanilla essence into it and mix thoroughly.

Add the above mixture into the flour mixture, along with 8 ounces of buttermilk (alternatively). Mix well till all the ingredients are blended completely.

Take two 8 inch round pans and place parchment circles at the surfaces and pour the prepared cake mixture into it. Bake both the pans in a 350°F preheated oven for at least 35-40 minutes or till it is completely done. Do the toothpick test to check whether the cake is baked fully before taking it out.

Let the baked cakes cool completely on a wire rack. Once this is done, slice the cakes from the center horizontally. Pour 1 ounce kirsch each on the cut side of both the cakes and set aside.

Beat the butter in another bowl till it becomes light and fluffy. Add a pinch of salt, coffee, remaining buttermilk, confectioners sugar and mix well.

Take one layer of the cake on a plate and spread 1/3 of the filling on it evenly. Place 1/3 of the cherries on top of it and place another layer of cake above it and repeat the same procedure.

Once all the layers have been filled, make a mixture with 3 teaspoons kirsch and 1/2 teaspoon vanilla and pour over the cake. Prepare icing by whisking cream in a bowl and adding it to the uppermost layer. To decorate the cake, sprinkle chocolate shavings on top of the cake.