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FOR CAKE: Position rack in lowest third of oven and preheat to 350*F.
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LIne a 10 cup metal bowl with foil, extending 3 inches over sides.
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Spray foil with nonstick spray.
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Stir preserves with kirsch in medium skillet over medium heat until preserves melt.
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Add dried cherries; bring to boil, cover, and remove from heat.
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Let cool.
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Melt chocolate with butter in heavy large saucepan over medium low heat, stirring until smooth.
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Remove from heat.
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Whisk in sugar and vanilla, then whisk in eggs one at a time.
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Mix in flour, then cherry mixture.
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Transfer batter to prepared bowl.
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Bake cake in bowl 30 minutes.
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Fold foil overhang over edges of cake to prevent overbrowning.
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Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
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Cool cake completely in bowl on rack (cake may fall in center, dont' worry) Press edge of cake firmly to level with center of cake.
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Cover and let stand at room temperature overnight.
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For Whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
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Invert cake onto platter.
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Peel off foil.
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Spoon cream into large pastry bag fitted with medium star tip.
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Pipe whipped cream stars all over cake, covering completely.
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Pip additional stars over top flat center of cake to form dome.
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(can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
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*Candiedviolets are available at specialty foods stores and some cookware shops.
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Candied violet petals can also be ordered from chefshop.
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com.
