In a bowl, work the almond paste and the eggs with your hands. Place the bowl in a bain-marie and cook, mixing with a whisk, until it reaches a temperature of 50°C. Then take it to the planetary mixer (or food processor) and mix.
Melt the chocolate and butter pieces in a bain-marie. Remove from the heat and dilute part of the egg and almond paste mixture in the chocolate, stirring starting from the centre. Emulsify until a smooth and homogeneous cream is obtained.
Pour the chocolate cream into the bowl with the remaining egg and almond paste, add the flour and baking powder - sifting them with a sieve - and mix gently but with decisive movements from bottom to top. Pour into a buttered and lightly floured mould. Bake in the oven at 170°C for about 25 minutes.
Once cooked, remove from the mold and remove the upper biscuit with the help of a knife. Cut the cake into 2 discs. Wet the surface of the lower disc with a little Amarena syrup. Add the whole cherries and a few drops of kirsch.
Aside, whip the cream with the seeds of a vanilla pod and the icing sugar. Pour the whipped cream into a sac à poche and fill the cake.
Lay the other sponge cake disc and create a light layer of cream all over the cake. Add another layer of Amarena Fabbri to the surface of the cake and sprinkle again with the Amarena syrup.
Decorate the cake with the whipped cream using a pastry bag (or a spatula). Finish with a Fabbri Amarena in the center of the cake and chocolate flakes. Leave in the fridge for an hour before serving.