Cake: Preheat oven to 180 degrees C. Line the bottoms of two 20cm round cake tins with baking paper circles.
Sift together flour, cocoa, bicarb soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared cake tins.
Bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsch.
Filling: In a medium bowl cream the butter until light and fluffy. Add icing sugar, salt and coffee then beat until smooth. If the consistency is too thick add a couple teaspoons of cherry juice or milk.
Cream: In a separate bowl whip the cream to stiff peaks. Beat in the vanilla and kirsch.
To Assemble: Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
Use the filling to ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on the dark chocolate.