Add the cherries and sugar to a large pot.

Heat over medium heat until the cherries begin to break down and get syrupy.

Dissolve the cornstarch in water, then add to the cherries and stir until the filling thickens. Then stir in the Kirsch.

Remove from the heat and let cool completely to room temperature.

Preheat the oven to 350°F and line a 6 inch round cake pan with parchment paper on the bottom and sides.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.

Then add in the Kirsch and vanilla extract and mix until smooth.

Fold in the cocoa powder, espresso powder, flour, and salt and mix until the batter is just combined.

Pour the batter into the prepared cake pan.

Bake at 350°F for 25-35 minutes or until an inserted knife comes out mostly clean.

Remove from the oven and let fully cool in the pan.

Once the cake layers are fully frozen, make the ganache.

To make the ganache, add the chopped dark chocolate to a large bowl.

Then place the cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit for 10-15 minutes until the ganache is cool to the touch but still pourable.

For the ice cream layer, line a 6 inch round cake pan with plastic wrap. Add about 3 cups slightly softened vanilla ice cream to the pan and press into an even layer. Cover and let ice cream layer freeze for at least 2 hours (overnight is even better).

After both the brownie layer and cherry compote are cool, spread the cherry filling in an even layer over top of the brownie. Then freeze for 2 hours until set.

To assemble the cake, place the brownie and cherry layer on a serving plate, then top with a frozen ice cream layer.

Remove the cake from the freezer and pour the cooled ganache over the top. Use on offset spatula to gently push some of the edges to create the drip effect.

Place the cake back in the freezer for at least 30 minutes.

Then top with fresh cherries and chocolate shavings.