In the bowl of an electric mixer using the paddle attachment, cream together butter, sugar and salt. Scrape the bowl.
Sift together the pastry flour, cocoa powder, milk powder, baking powder and baking soda. Add to butter mixture.
Add water and continue to mix on medium speed for about 5 minutes. Scrape sides.
Turn mixer to low and gradually add the eggs one at a time until blended, about 1 minute. Scrape the bowl. Do not over mix after eggs are added.
Scale the batter into two 9” or three 7” greased and floured baking pans.
Bake for 30-40 minutes.
To make the filling: whip the 35% cream, adding the icing sugar until firm peaks are achieved. Set aside.
To assemble the cake: Cut cakes into three layers. Place the the first layer on cake board and soak with Kirsch or simple syrup, if desired. Use an angled spatula to spread a thin layer of cream on the cake. Using a #5 star tip, pipe a rim of cream around the edge of the cake layer. Fill the center with cherry filling. Place a small amount of cream on the cherry filling and place another layer of cake on top. Repeat steps 5-8 for the next layer. Place the final layer on top and mask the entire cake with whipped cream. To finish the cake, you may use a pastry comb to decorate the sides, or smooth the sides and decorate with chocolate shavings or vermicelli. Pipe rosettes around the top edge of the cake using the whip cream and fill the center with chocolate shavings.