Instructions: Heat oven to 350 degrees. Butter three 8-inch cake pans; line with parchment; butter and flour parchment. In large bowl, sift together flour, cocoa, baking soda, and salt. Set aside.

In bowl of electric mixer with paddle attachment, cream butter and granulated sugar on medium speed, until fluffy, about 2 minutes. Add brown sugar; beat until fluffy, about 1 minute. Add eggs, one at a time, beating well after each addition. Mix in sour cream. Reduce speed to low. Add reserved flour mixture and buttermilk, alternating between the two, beginning and ending with flour.

Divide batter evenly among three cake pans. Bake, rotating pans halfway through cooking, until firm to touch and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool completely. Remove cakes from pans.

Drain cherries, reserving 1/4 cup plus 2 tablespoons juice. Combine juice and kirsch in small bowl. Trim tops of cakes flat. Brush each top with one-third of kirsch mixture.

Place a cake layer on serving plate. Spread 1 1/2 cups Pastry Cream evenly over cake; arrange 15 drained cherries on top. Place a second cake layer, brushed-side up, on top. Spread with remaining cream; arrange 15 more cherries. Top with third cake layer. Cake may be made 3 to 4 hours ahead, wrapped loosely in plastic wrap and refrigerated.

To serve, warm Shiny Ganache in a double boiler until ganache reaches room temperature. Pour onto middle of top cake layer, and spread evenly with an offset spatula. Garnish with remaining cherries.

Serves 8 to 10.

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