1/2 c. margarine or butter
1/2 c. sugar
3 eggs
1/2 c. finely chopped almonds
1 (6 oz.) pkg. semi-sweet chocolate pieces, finely chopped
1 tsp. vanilla
3/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 c. heavy cream
2 Tbsp. honey
1/2 c. Kirschwasser or 1/2 c. cherry brandy
2 (1 lb.) cans sour pitted maraschino cherries, well drained

Cream together margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almonds, 3/4 cup chopped chocolate and vanilla. Sift together flour, baking powder and salt. Stir into butter mixture. Divide evenly between 3 greased and waxed paper-lined and regreased 8-inch layer cake pans. Bake about 20 minutes in a moderately hot 375° oven or until edges start to pull away from sides. Cool on rack 10 minutes. Turn out; remove waxed paper. Cool cake layers on rack. Whip the cream with honey until stiff. Place one cake layer on serving plate; sprinkle with 1/3 of liqueur. Spread with 1/3 of whipping cream. Cover evenly with 1/2 sour cherries. Place 2nd layer on top; press down slightly. Repeat as for first layer. Top with 3rd layer; press down slightly. Sprinkle with liqueur. Cover with whipped cream. Decorate top and sides with reserved 1/4 cup chocolate and maraschino cherries. Chill well before serving. Makes one 8-inch layer cake.