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1
Preheat oven to 350u00b0F. Grease 2 deep (8 inch) round cake pans and line base and sides with baking paper.
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2
Combine melted chocolate and butter. Gently heat, stirring, until smooth. Let cool then add flour and sugar. Add eggs and whisk until smooth. Distribute between prepared pans and bake for 20 mins. Let cakes cool in pans for 5 mins then transfer to a wire rack to cool completely. Once cool, cut in 1/2 horizontally.
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3
Meanwhile, to make the kirsch syrup, combine sugar and 1/4 cup water in a small saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then remove from heat and let cool. Once cool, stir in kirsch.
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4
Clean and line 1 deep (8 inch) round cake pan with plastic wrap, extending wrap 4 inches over sides. Place 1 cake layer in pan and drizzle with 2 tbsp kirsch syrup. Top with 1/3 of the ice cream. Repeat with remaining cake layers, syrup and ice cream, finishing with a layer of cake. Press down firmly. Fold plastic wrap over to enclose and freeze overnight.
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5
Meanwhile, for the red wine and cherry sauce, combine wine and spices in a small saucepan. Bring to a boil then remove from heat and keep warm. Combine sugar and 2/3 cup water in a medium saucepan. Place over high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, for 10 mins, or until sugar caramelizes. Remove from heat and carefully pour in warm wine mixture. Return to heat and stir until smooth. Bring to a boil and boil for 8 mins, or until sauce is syrupy and reduced to about 1/2 cup. Discard spices. Add cherries and stir until heated through. Let cool before serving.
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6
Whip heavy cream and powdered sugar to soft peaks then refrigerate until ready to use.
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7
Remove ice cream cake from pan and invert onto a serving plate, discarding plastic lining. Spread whipped cream over cake. Decorate with chocolate curls and fresh cherries. Serve with red wine and cherry sauce.
