Preparation of the base: Beat eggs with sugar. Confuse cocoa with the flour and add slowly to the eggs, stirring with a wooden spoon. Pour the mixture into a baking dish and bake 22-24 cm in preheated oven at 170 C for 20 minutes.When cool Sprinkle with brandy (rum). We prepare the syrup. Beat with a mixer cream with powdered sugar to thicken. cut the sponge cake in 3 equal parts. Put one in the base tray and gently spattered finished syrup. Apply layer of jam, top 250 g of cream and shattered on her half cherries that optional dip in cognac. Cherries put on second base and again jam, cream, cherries. Put the third base and the remaining cream. Decorate with cream roses, cherries and grated chocolate. * It is good sponge to be prepared the day before, or at least a few hours early, keep it wrapped in transparent foil in the refrigerator.