8. Once the cake has cooled completely, cut it into 1-inch squares.
9. In the cold bowl of a stand mixer, whisk together the whipping cream and confectioners’ sugar until stiff peaks form.
10. In a large glass casserole dish, lay out a layer of the cake cubes. Top the cake with about ¾ of the cherry mixture, and then the remainder of the cake cubes. Finally, spoon on dollops of the whipped cream, and drizzle with the remaining cherry mixture.
Chill in the refrigerator for 3-4 hours before serving.
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