Soak the cherries in alcohol. Cherry is easier to take frozen pitted can and fresh, but to get rid of the bones I do not know. Therefore, it is. Fill it with alcohol. Best suited alcohol stronger than 20 grams. This time I took the bitters in 40 g, so the cake almost needed a snack. Cherry turned out well, very drunk))) the best option - liqueur cherry brandy for example. Produced Vyatka urzhumskaya plant, or something like that. Sweet tinctures will not go here. Can red wine, but I like a more noticeable taste and scent of alcohol. Rum and brandy there is not too much. Pour cherries to it concealed. Another is to add 2 tbsp of sugar, especially if cherries are frozen. Insist not less than 12 hours. Can be up to 2 days.

Prepare the sponge cake. Better, too, in advance, for 8-12 hours. My cake always turns out. Whisk the whites. When the foam is still weak, we begin to add little by little sugar. Approximately half of the amount they need for a biscuit. And whisk until stiff peaks. In the yolks, pour the remaining sugar and beat it well with a whisk. They will greatly increase in volume and become white. And then the egg yolks pour it into a bowl to proteins and mix GENTLY with a spoon from the top down. Flour with cocoa, sift into the egg mass and gently stir. The oven I usually start to warm up when you start to whisk the egg whites. Warm up to 180 degrees. Bake for half an hour. Then reduce to 150-160C and bake for another half hour. But in any case, be guided by your oven. Maybe someone and for the first 30 minutes baked. Biscuit to get it and chill if it is cooked, it will not settle (check with a toothpick)

Cut the "roof" of the biscuit. And take out the internal part, leaving the wall somewhere in the 1 cm and the bottom as well.

Cherry drain in a colander. The juice should drip into the mug. They impregnate the walls, the bottom and the lid of the biscuit.

Make the mascarpone cream or whipped cream. If we have cream, you need about 300 ml, which should be well cool and beat it first without sugar. When they are quite thick, you can add a couple of tablespoons of sugar and continue to beat until thick foam. If we had mascarpone in it add sugar. Pour the sour cream into the cream and whisk, also add the tincture left over from the cherries, 3-4 tbsp After mixing add the required amount of sugar. Remember that the cream must not be too sweet.

Cherries, cream and slices of sponge cake mix to fill their box)) cover. Then you can decorate according to your taste. I covered delicious sweet cream, cocoa and sugar. And decorated with melted chocolate. Also before doing another version of the frosting, was decorated with just whipped cream. In short, then only your imagination. And this cake turned out.