Make the cream: Pour the cream into a mixing bowl. While stirring, add the cream stiffener and vanilla sugar and then slowly beat the cream until stiff. Using a spatula, carefully mix the dark chocolate shavings into the cream and store in a cool place.
Cherry Filling: Drain the cherry jar, reserving the cherry juice for later. Place the bottom chocolate base on a cake plate, cover it with a cake ring and spread some cream on top. Place the cherries evenly over the cream and then cover with the remaining cream.
Second layer: Place the remaining chocolate sponge cake on top and press down slightly so that the cream is visible around the edges. Apply the remaining cream on top and refrigerate the cake for at least an hour. Then set in the freezer for 20 minutes.
Preparing the icing: In a saucepan, mix 350 ml of the reserved cherry juice with the cake icing and sugar. Bring to the boil over medium heat, stirring occasionally. Allow the cherry icing to cool slightly so that it is still liquid but no longer steaming.
Final touch: Take the chilled cake out of the fridge, spread the cherry icing in the middle of the cream and let it run out towards the edge. As soon as the icing has set, remove the cake ring and press the dark chocolate shavings onto the sides of the cake. Refrigerate before serving and garnish with fresh cherries if desired.
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