• Heat oven to 350°F.
• Spray a cake pan so cake doesn't stick.
• Strain 2 cans of cherry filling into a bowl.
  

For the batter:

• Beat eggs and sugar together 2-3 minutes.
• Lower the speed and add in flour and baking powder.
• Add the batter to the cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
  

For the cheese layer:

• With a hand mixer, beat together mascarpone cheese and ¾ cup of sugar for 1 minute.
• On a lower speed, beat in the cool whip, 2 minutes.
  
• After you have removed the baked cake from the oven, cut a very thin layer off the top.
• Put the sides of the cake pan around the baked cake.
  
• Spread a thin layer of the strained cherry juice on the cake for moisture.
  
• Top with the strained cherries.
  
• Carefully spread the mascarpone cheese mixture on top of the cherries.
  
• Grate some chocolate on top of the cake.
  
• Refrigerate for 2-3 hours, then enjoy!