Pre-heat the oven to 180 degrees/350F/Gas 4. Grease and base line an 8inch deep round cake tin with based greaseproof paper.
Break the eggs into a mixing bowl, add the sugar and whisk with an electric whisk until the mixture is pale and thick enough to leave a trail when lifted out of the bowl. Carefully fold in the sifted flour and cocoa. Turn the mixture into the prepared tin.
Bake in the preheated oven for about 40-45 minutes, until the sponge is well risen and beginning to shirk away from the sides of tin. Turn out onto wire rack to cool.
Drain the cans of cherries, reserving the juice, reserve a few whole cherries for the top and stone the remainder. Place the corn flour in a small saucepan and slowly stir in the cherry juice. Bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat and cool, add the kirsch and the stoned cherries to the sauce.
Cut the sponge into 3 layers with a long sharp knife. Sandwich the layers together with three quarters of the whipping cream and all of the cherry mixture. Spread a little of the remaining Whipped cream around the sides of the cake and cover with the toasted flaked almonds. Pipe rosettes of cream around the top of the cake and decorate with chocolate sprinkles and fresh cherries.
