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1
Prepare Dried Cherry Filling: In small saucepan, combine dried cherries, water, and 2 tablespoon sugar.
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2
Beat mixture to boiling over high heat; reduce heat to low and simmer cherries until soft and liquid is reduced by half.
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3
Remove from heat and transfer half of cherry mixture to blender or food processor fitted with chopping blade; process until a chunky puree forms.
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4
Return pureed mixture to saucepan with remaining dried cherry mixture; add cornstarch and stir until well blended.
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5
Heat mixture to boiling, stirring constantly; cook until thickened.
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6
Remove from heat and stir in 1 tablespoon Marsala and the lemon juice.
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7
Cool to room temperature.
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8
Prepare Coffee Syrup: Combine coffee with remaining tablespoon sugar and 2 tablespoon Marsala; set aside.
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9
Prepare Chocolate Cake: In small bowl, stir boiling water and cocoa until smooth; set aside to cool to room temperature.
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10
Heat oven to 350'F.
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11
Grease a 15 1/2 by 15 1/2-inch jelly-roll pan and line with waxed paper; grease and flour paper.
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12
In large bowl, with electric mixer at medium speed, beat sugar and shortening until fluffy.
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13
Add eggs, one at a time, beating well after each addition.
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14
Beat in vanilla and cooled cocoa mixture.
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15
Into small bowl, sift flour, salt, baking powder, and baking soda.
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16
Add flour mixture to shortening mixture alternately with buttermilk, beating until batter is smooth.
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17
Spread batter evenly in prepared pan and bake 18 to 20 minutes or until center springs back when gently pressed.
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18
Cool cake in pan on wire rack 10 minutes.
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19
Invert cake onto wire rack, remove waxed paper, and cool cake completely.
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20
Prepare Cream-Cheese Filling: In large bowl, with electric mixer at medium speed, beat cream cheese and confectioners' sugar 2 minutes.
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21
In small bowl, beat cream until soft peaks form; fold whipped cream into cream-cheese mixture just until blended.
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22
(Do not over-mix.)
