Preparing the sponge cake: Preheat your oven to 180°C (350°F). Use a pastry ring or line a 20cm (8-inch) round cake tin with baking paper or grease it with a little butter. Use eggs at room temperature. Whisk the eggs with the sugar until the mixture is pale and creamy (ideally with an electric mixer). They should double in volume. Sift together the rice flour, cornstarch, cocoa powder, and baking powder to avoid lumps, then gradually fold them into the egg and sugar mixture.

Pour the batter into the tin and bake in the lower part of the oven for 25 to 30 minutes. Check for doneness with a knife; it should come out clean.

Allow to cool completely, then cut the sponge cake into three equal discs.

To prepare the topping: Reduce the syrup from the can of cherries. Add the kirsch (optional) and let it cool.

Whip the very cold liquid cream (or the cream and mascarpone mixture) into stiff whipped cream, gradually adding the icing sugar and vanilla extract.

Assembling the cake: Place the first sponge cake layer on a serving plate. Lightly soak it with the cherry juice. Spread a layer of cherries and cover with a layer of whipped cream. Place the second sponge cake layer on top, soak it as well, and repeat with another layer of cherries and whipped cream. Place the final sponge cake layer on top and cover the entire cake with a thin layer of whipped cream to smooth it out.

Decoration: Decorate the sides and top of the cake with chocolate shavings (which you can make on a chocolate bar, using a vegetable peeler).

Arrange a few whole cherries on top for a nice finishing touch.

Refrigerate for at least 2 hours before serving.