Method
Preheat the oven to 350 degrees F (175 degrees C) .Line the bottom of two 8 inch round pans with butter paper circles. Sift together flour and 1 tsp. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 mins, or until a toothpick inserted into the cake comes out clean. Cool completely .Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the ½ kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioner’s sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple tsp of cheery juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in ½ tsp vanilla and 1 tbsp kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.