I am trying to get every ounce out of cherry season; this is my latest. We start with the cake/brownie layer, and if we topped it with whipped cream, most people would be happy, but not us. We want some delicious cherry filling. Nice parfait glasses would be nice, but we can make anything work. I hope you like it. (I was using we, and I was not using the royal ”we” – my wife was helping, I’m not that pretentious.)

Cake:
Dry ingredients:
1 cup flour
1/3 cup dark cocoa powder
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Wet ingredients:
4 tablespoons butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon chocolate vodka
4 eggs

Cherry filling:
2 pounds cherries, pitted
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons corn starch
1 cup plus 2 tablespoons water

Whipped cream:
1 cup whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar

Preheat oven to 350.

In bowl one add flour, cocoa, baking powder, baking soda, and cinnamon.

In bowl 2 cream butter and sugar until smooth.

Add eggs and beat until incorporated. Add vodka and vanilla and mix.

Spray cake pan with cooking spray.

Bake for 26-30 minutes or until toothpick comes out clean.

Let cool.

Cherries:

In sauce pan on medium add 1 cup water, lemon juice, and sugar: bring to a boil.

Add cherries, vanilla, and cinnamon.

Mix 2 tablespoons water and 2 tablespoons of cornstarch. Add to cherries.

Reduce heat to medium low and cook for 15 minutes.

Let cool.

In a separate bowl, add cream, vanilla, and powdered sugar and whip until stiff peaks.

Assembly:
Layer of crumbled cake
Layer of cherries
Layer of whipped cream
Layer of crumbled cake
Layer of cherries
Layer of whipped cream

Top with a cherry.