Bake the base the day before! Grease the bottom of a 26 cm cake springform pan. Preheat the oven to 180 °C.
Cream the butter with the sugar, add the eggs gradually, then add the cocoa powder. Sift the flour with the cornstarch and baking powder and stir in. Pour the batter into the cake springform pan and bake on the second rack from the bottom for 30-40 minutes.
Let the cherries drain well. Bring the juice and cinnamon to a boil, mix cornstarch with a tiny bit of water, stir in and bubble a few times. Remove from the plate, mix with the cherries (of which you have set aside 16 nice cherries for garnish), season and cool.
Cut the cake base in half twice. Bring 25 g sugar and water to a boil, stir away from the kitchen stove with cherry brandy. Whip 60 g sugar and whipped cream together until stiff. Put 1/3 of the whipped cream in a piping bag with a star-shaped nozzle.
Spread a thin layer of whipped cream on the first cake layer, pipe 4 rings of whipped cream on top and place the cherries in the gaps. Smooth the second base over the top, spread evenly with the cherry water mixture and whipped cream. Place the third cake layer on top, also drizzle. Spread whipped cream on top of the cake, pipe rosettes all around and place a cherry on top of each. Scrape off a thin layer of chocolate with a kitchen knife, cover the center of the cake with it and sprinkle with powdered sugar.
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