Preheat your oven to 180C/160C Fan and line your 2lb loaf tin with parchment paper!
Beat together your butter and sugar until light and fluffy.
Add in your flour, cocoa powder and eggs and beat again until smooth and perfect!
Drain your cherries from the kirsch liquid (keep the liquid for later!) and fold the cherries and chocolate chips through the cake mixture.
Pour the mixture into the tin, and bake the cake for 50-60+ minutes, or until baked through. You can test with a skewer!
Once out of the oven, drizzle over some of the kirsch liquid - I used about 8-10 tablespoons worth!
Leave the kirsch to soak in and cake to cool slightly in the tin for 20 minutes, before turning out to cool fully on a wire rack.
For the Topping
Whip together your double cream and icing sugar until softly whipped. Carefully swirl through a the cherry jam lightly with a spoonful of kirsch if you wish and then spread on top of the cake!
Add on some dark chocolate curls, and some fresh cherries and you're done! Enjoy!
Notes
This cake is best kept in the fridge due to the cream - the kirsch helps keep the sponge softer so without the sponge may dry out.