Prepare the cherry filling by combining canned tart cherries, port wine, cherry brandy, and almond extract. Chill overnight.

For the chocolate mousse, melt semisweet chocolate and kirsch together. Do not boil.

Add the beaten egg into the hot chocolate and stir quickly to avoid scrambling.

Whip heavy cream and sugar until soft peaks form, then fold into the chocolate mixture.

Store the mousse in the fridge for at least 2 hours.

For the chocolate cake, beat the egg whites and sugar to soft peaks and set aside.

Put the dry ingredients (flour, sugar, baking soda, salt) into a mixer bowl and blend.

Add the vegetable oil and 1/2 cup milk, and beat for 1 minute, scraping the bowl often.

Add 1/2 cup milk, 2 egg yolks, and melted chocolate, and beat 1 minute longer, scraping the bowl frequently.

Gently fold in the egg whites and pour into 2 greased and floured 9-inch cake pans.

Bake at 350°F for 30 to 35 minutes.

Cool the cakes for 10 minutes, then remove from the pans and let them cool thoroughly.

When cake is cooled, slice each layer in half (making four layers total).

For the frosting, beat the butter to soften, add 1 cup powdered sugar, beat, and then add the milk and vanilla extract.

Start adding the powdered sugar, one cup at a time, and then beat until the frosting is stiff but still spreadable. Chill for 30 minutes.

For assembly, spread 1/2 cup of butter frosting on the cut side of a cake layer.

Use the remaining frosting to build 'walls': two 1/2" wide and 3/4" tall barricades: one ring around the outer edge of the layer and the other smaller ring placed 2 inches inside the first.

Drain the cherries thoroughly and place in the hollowed channels in the frosting.

Spread the chocolate mousse evenly on top of the second layer and place the bare, cut side down on top of the cherry-frosting layer.

Chill until the layers have set and the construction is sturdy (about one hour).

Whip the cream filling to stiff peaks.

Place the 3rd cake layer on the mousse layer, spread with a 1/2" layer of the whipped cream.

Place the 4th layer on top.

Frost the sides of the cake with the remaining whipped cream and dust the bare top with powdered sugar.

Garnish with 1/2 cup chopped maraschino cherries and 1/2 pound chocolate bar shredded into curls.

Chill for 2 hours before serving. Refrigerate leftovers.