Preheat your oven to 375 degrees F and grease a 26cm round spring form pan with butter. In a medium bowl, sift together the flour, cornstarch, cocoa powder, cinnamon, clove and baking powder. Set aside.

Separate the eggs, adding the whites to a large bowl or stand mixer bowl and the egg yolks to a small bowl. Whisk the egg yolks with 1/4 cup of the sugar and water and set aside.

In a stand mixer with whisk attachment or large bowl with hand mixer beat the egg whites until stiff peaks. Add the lemon juice and 1/2 cup of the sugar and beat to combine. Gently pour the sifted dry ingredients onto the egg whites along with the ground nuts and the egg yolk mixture. Using a large spatula, gently fold together all the ingredients until just combined.

Pour mixture into greased spring form pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool before removing cake from pan.

Drain the cherries and reserve 500ml of the juice. In a medium bowl, add the drained cherries and 2 tbsp of kirschwasser (optional). Stir to combine and let soak. In a medium saucepan, combine the juice and cornstarch with a whisk. Bring to a boil to thicken and then remove from heat to cool. Add 2 tbsp of kirschwasser (optional) to the cooled juice mixture, add the soaked cherries and stir to combine.

In a small bowl, mix the gelatine with the cold water, then add the boiling water and mix until completely dissolved. Set aside to cool. In a stand mixer with whisk attachment or large bowl with hand mixer, beat the whipping cream until soft peaks, then add the vanilla extract, sugar and gelatine mixture and beat again until stiff peaks. Transfer approximately 1 cup of the cream to a pastry bag with a flower tip.

Remove the cake from the spring form pan and using a large, serrated bread knife cut the cake into three equal layers. Place the bottom layer on a cake plate or platter, sprinkle with kirschwasser (optional) and gently pour half the cherry mixture on top. Spread the cherry mixture out close to the edges. Add approximately 1/3 of the whipping cream mixture and drop large spoonfuls on top of the cherries. Use a spatula to spread the cream close to the edges. Repeat with the second layer and spread the filling layers right to the edges. Top with the last layer of cake.

Fill the cracks on the sides of the cake with cream, then frost the sides and top of the cake with the rest of the cream.

Shave the chocolate with a large knife or potato peeler. Sprinkle chocolate around the base of the cake then lift and gently press the shavings onto the sides of the cake with a spatula. Pipe 16 florets on the top of the cake around the edges and top each florets with a slice of maraschino cherry. Sprinkle the remaining chocolate in the middle of the cake between the florets.

Chill and refrigerate for a minimum of 8 hours up to 24 hours to let all the flavors mingle.