To prepare cake, preheat the oven to 350.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
Pour batter into 2 (9 inch) round cake pans coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on wire rack.
Sprinkle Kirsch over both cake layers.
Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners sugar and 2 T. Kirsch and beat until thick enough to hold its shape.
Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.
Assemble cake; place one layer on serving plate and spread its top with 1/2 inch thick layer of whipped cream and strew 1/2 the cherries over the cream leaving about 1/2 inch margin around border of cake. with no cherries.
Set other layer on top of cherries and spread top of cake with remaining cream and cherries.
Garnish with maraschino cherries and chocolate curls.
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