Preheat oven to 350 degrees F, line the bottom 2 (9-inch) round cake pans with parchment paper, and spray the pans with non-stick cooking or baking spray.

In the bowl of an electric mixer add flour, sugar, cocoa powder, baking soda, and kosher salt. Whisk to combine.

In a medium-sized mixing bowl add egg, egg white, buttermilk, vegetable oil, and vanilla extract. Whisk together until well combined. Drizzle in the coffee and brandy while whisking constantly so you do not scramble your eggs, about 2 minutes total.

Pour the egg mixture into the dry ingredients and stir to fully combine. The batter will be runny.

Divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean when tested in the middle. Cool completely.

In a small bowl mix together brown sugar and cornstarch.

In a small pot add cherries, dark brown sugar mixture, and kirschwasser. Cook over low heat until the mixture cooks down and begins to thicken.

Once it's thick (about 10-15 minutes) remove it from the heat and let it cool. The mixture should thicken as it cools as well.

In the bowl of an electric mixer add heavy whipping cream and beat on high (using your whisk attachment) until soft peaks.

Add in mascarpone, powdered sugar, and vanilla bean paste and whip until stiff peaks have formed.

Place one cake on the bottom of your cake stand or cake plate.

Top with 1/2 of the mascarpone whipped topping and 1/2 of the cherry mixture.

Top with remaining cake and spread remaining whipped topping on the top of the cake. Top the cake with the remaining cherries - I like to keep the cherries in the middle so that they do not drizzle too much.