Instructions: Macerate the cherries:
1.In a non-corrosive medium saucepan place the cherries, kirsch, cherry juice and orange zest. Bring to a simmer over medium-high heat. Remove from the heat and let sit at least 1 hour.

Make the chocolate cherry torte:
1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 10" cake pan and line the bottom of the pan with parchment paper. Set aside. 2.Melt the chocolate with the butter according to the directions in the Chocolate Melting Tips. Set aside. 3.Place the almonds in a food processor fitted with the metal blade. Process until finely chopped.

Set aside. 4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment beat the eggs and sugar until the mixture is pale and forms a ribbon when the whip is lifted. Using a rubber spatula scrape down the bottom and sides of the bowl. Add the chocolate/butter mixture, ground nuts and reserved soaked cherries (including the juice). Mix until just combined. Scrape the batter into the prepared pan. 5.Bake the torte 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Place the torte in the refrigerator until chilled. The center will sink slightly. Invert the cake onto a plate.

Garnish the torte:
1.In a chilled medium bowl using a hand-held electric mixer set at medium speed, beat the heavy cream, sugar and vanilla until soft peaks form. Set aside in the refrigerator until ready to use. 2.Place a slice of the torte on a serving plate and top with a dollop of whipped cream. Garnish with chocolate dipped cherries and shaved chocolate, if desired.

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