Sift cocoa and flour together and set aside.

Mix egg yolks and sugar until light in color.

Add warm water and mix with an electric beater for 5 minutes.

Incorporate cocoa/flour mixture to the egg yolks using a spatula.

Gently fold in ground almonds.

Beat egg whites until they hold stiff peaks.

Fold egg whites into the batter.

Butter and flour a 10-inch springform mold.

Pour batter into the mold.

Bake in a preheated oven at 350 degrees for 30-40 minutes.

Remove cake from oven and let it cool for 5 minutes.

Unmold and let it cool for an additional 5 minutes.

Cut the cake into 3 layers lengthwise.

Spread cherries and whipped cream on the bottom layer.

Top with the second layer.

Cover this layer with cherries and whipped cream.

Add the third and top layer.

Garnish with remaining whipped cream.

Sprinkle with grated chocolate and top with maraschino cherries.