Preheat the oven to 180°C.
Grease and line the bases of two 23cm cake tins.
Whisk eggs, sugar, and melted butter until thickened and pale.
Gently fold in sifted flour and cocoa powder.
Divide the mixture between the tins and tap to settle.
Bake for 12 to 15 minutes until risen and firm.
Cool briefly in tins then transfer to a rack to cool completely.
Whip cream to soft peaks and fold in kirsch and icing sugar.
Boil sugar and 125ml water until the syrup reaches 121°C.
Whisk egg whites with lemon juice until firm peaks form.
Slowly pour hot syrup into egg whites while whisking on low speed.
Beat for five minutes until the meringue is tepid.
Beat in the softened butter followed by the melted chocolate.
Cut both sponges in half horizontally to create four layers.
Place a sponge layer on a plate and spread with jam and kirsch cream.
Repeat layering until four sponges are stacked with three layers of filling.
Cover the entire gateau with the chocolate meringue topping.
Decorate with fresh cherries and chocolate sprinkles.