Cool completely, then fill and frost. To make the filling Place the cherries, jam, and 12 teaspoon of the almond extract in a medium bowl and toss to coat. Set aside. Place the cream cheese and powdered sugar in a large bowl and beat on medium low speed until smooth. Turn the mixer down to medium low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream. When all the cream has been added, turn the mixer up to medium high and whip until the frosting holds stiff peaks. Fold in the vanilla extract and remaining 12 teaspoon of almond extract. To assemble and garnish Place one layer of chocolate cake on a serving platter. Spread half the cherries on the cake, and top with about 13 of the whipped cream frosting. Top with the second cake layer, and repeat, topping with the third layer. Frost the cake with the whipped cream frosting. Heat the cream in a small pot until barely simmering. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes. Whisk the chocolate and cream together until fully incorporated. Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides. Garnish with fresh cherries, chocolate curls, and powdered sugar. More great cake recipes on my Cake Recipes Pinterest board This post contains affiliate sales links.