Slowly heat the whipping cream in a pot.

Remove from heat just before boiling and add butter and chocolate chips.

Whisk until melted and smooth.

Cool the cream completely in the fridge.

Preheat oven to 375F.

Whip egg yolks, vanilla, and sugar with a mixer until peaks form.

Combine all dry ingredients (flour, starch, cocoa, baking powder).

Add melted butter to the egg yolk mixture while mixing.

Alternate adding dry ingredients and milk while mixing constantly.

Whip egg whites until peaks form.

Carefully fold the egg whites into the batter with a whisk.

Grease the bottom of a round cake pan and pour in the batter.

Bake for 25-35 minutes, or until a toothpick comes out clean.

Remove the cake from the pan and let it cool on a rack.

Whip the cooled cream with a mixer until peaks form.

Slice the cake into 3 layers.

Spread cherry pie filling on the first layer.

Place the second layer on top and spread a layer of frosting (about 1/4 inch thick).

Finish with the third layer and dirty ice the cake.

Frost the cake completely with the remaining frosting and sprinkle with chocolate shavings.