For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
For the cherries: Combine the cherries and kirsch in a small bowl.
To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.
Recipe courtesy of Katie Lee