Pit most of the cherries, reserving about 10 for decoration.

Soak the pitted cherries in Kirschwasser overnight in a jar.

Preheat oven to 350°F (175°C).

Line three 9-inch round cake pans with parchment paper.

Sift together flour, cocoa powder, baking soda, and salt.

Cream shortening and sugar until light and fluffy.

Add eggs and vanilla, mixing well.

Alternately add the dry ingredients and buttermilk to the creamed mixture, mixing until just combined.

Pour batter evenly into the prepared cake pans.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool cakes in pans before removing.

Prick the tops of the cooled cakes with a toothpick.

Pour the Kirschwasser (used to soak the cherries) evenly over the cakes.

In a bowl, beat the butter until light and creamy.

Gradually add icing sugar and salt to the butter, mixing well.

Stir in the espresso.

Adjust consistency with Kirschwasser or cherry juice if needed.

Cut the soaked cherries in half.

Place one cake layer on a serving plate.

Spread half of the buttercream filling over the layer.

Arrange cherry halves over the filling.

Top with the second cake layer.

Spread the remaining buttercream filling over the second layer.

Arrange the remaining cherry halves over the filling.

Top with the third cake layer.

Cover the cake and refrigerate for at least a day or two to allow the Kirschwasser to soak in.

Prepare the whipped cream icing by whipping heavy cream until stiff peaks form.

Gently fold in dry milk and icing sugar.

Add vanilla and Kirschwasser, adjusting for desired consistency.

Spread the whipped cream icing over the entire cake.

Decorate the top with fresh cherries and chocolate shavings.

Serve and enjoy!