6    Eggs
8 tb Cherry Liqueur
4 tb Warm Water
3 1/2 c  Sour Cherries
3/4 c  Sugar
1 1/2 c  Cherry Juice
1 1/2 c  Flour
3 c  Whipping Cream
1 c  Cornstarch
1    Env Gelatin
1/2 c  Cocoa
1/4 c  Chocolate Sprinkles
2 tb Baking Powder
1/2 c  Butter, Softened

Preheat the oven to 350 degrees. Mix the flour, 3/4 of the cornstarch,
cocoa and baking powder together. Using a separate bowl, beat the
eggs with the water until thick. Add the sugar, one Tbls. at a time,
mixing carefully and thoroughly. Add the butter in the same fashion.
Sift the flour mixture into the egg mixture, mixing thoroughly. Pour
the batter into one or more greased round baking forms. Bake for 45
to 50 minutes. Set aside to cool. Drain the cherries, reserving the
required amount of juice. Set enough of the cherries aside as will be
needed for decoration. Combine the cherry juice with the remaining
cornstarch, bring to a boil and cook at medium high heat until
thickened. Remove from the heat, add the cherries and allow to cool.
Cut the cooled cake into 3 layers, sprinkling cherry liqueur
liberally on each layer (use up to 1/2 the liqueur for this purpose).
Dissolve the gelatin, following package directions, in the minimum
permissible amount of water. Let cool. Beat the whipping cream until
very firm. Add the sugar, cooled gelatin and the remaining cherry
liqueur and blend gently. Place 1/4 of the cream in a pastry bag and
refrigerate. Place the first layer of the cake on a serving tray.
Spread the cherry mixture over the layer. Place 1/4 of the whipped
cream over the cherries. Put the second layer on top of this whipped
cream. Cover this layer with a second 1/4 of the whipped cream. Add
the final layer of cake. Cover the top and sides with the remaining
1/4 of the whipped cream. Sprinkle the chocolate sprinkles on the top
and decorate the top with the whipped cream from the pastry bag.
Place the decorative cherries around the top of the cake, one for
each slice.