Put the eggs in a fireproof container with sugar. Put in a water bath and beat with mixer until the mixture has doubled. Remove from the heat and continue beating until the mixture cool. Add 60 g flour and 10 g of cocoa. Stir gently with a wooden spoon. Preheat the oven to 160 degrees. Oiled baking dish with 14 cm diameter and pour the mixture. Bake about 25 minutes or according to your oven. Remove the grate and let cool. Wash the cherries put them in a saucepan together with liqueur and heat for a few minutes. Allow to cool and strain them as you keep the juice. Beat cream with sugar 15 g of hard snow. Cut three of the base cake. Moist with some of the juice of cherries one base coat with 1/3 of the cream and arrange some of cherries. Continue with the other bases in the same way as the top cover with cream and grate the chocolate for decoration. Can be left in the refrigerator for two three hours. * The cake can be made in the form of roll is baked only a rectangular base.