Beat egg whites and 1/2 cup of the sugar to stiff peaks. Set aside. Sift flour, 1 cup sugar, salt and baking soda together into large bowl. Add oil and 1/2 cup milk. Beat 1 minute at medium speed. Add remaining milk and egg yolks, beat another minute. Stir in melted chocolate, then gently, but thoroughly fold in egg whites.
Preheat oven to 350°F. Grease and flour a 10 inch spring form pan, pour batter into greased cake pan.
Bake for about 45 minutes, or use 3 round 9 inch pans, and bake approximately 20-25 minutes, depending on how many layers you want. You can also line the bottom of the cake pan with parchment paper. Cake is done when a toothpick inserted in middle comes out clean.
Once cake is done, remove from pan immediately and cool on wire rack.
Whip the 35% cream and icing sugar till stiff peaks form, beat in 1/2 of the Kirsch. Mix the rest of the Kirsch with the cherry pie filling.
If cake was baked in one pan, cut in half and use just half of cherry filling, or cut to make 3 layers. On bottom layer cover with 1/2 of cherry pie filling and 3/4 cup of the whipping cream add next cake layer and repeat. Put on top layer and cover whole cake with whipping cream, reserve 1/2 cup cream to decorate top. Toss grated chocolate all over cake.
With a piping bag, make swirls on top of cake and put a cherry on each swirl.
