Preheat oven to 375˚F. Line bottom of two 9-inch round cake pans with parchment paper; set aside.
Sift together flour, cocoa powder, baking powder and salt. Using electric mixer, beat egg yolks with 1/2 cup date sugar for 8 to 10 minutes or until thickened and pale colored. Beat in flour mixture and vanilla; set aside.
In large bowl, beat egg whites until soft peaks start to form. Gradually sprinkle in remaining date sugar, 1 tbsp at a time, beating until stiff glossy peaks form. Fold half of the egg whites into egg yolk mixture until blended. Fold in remaining egg whites until incorporated.
Scrape batter into prepared pans; smooth top. Bake for 12 to 15 minutes or until a fork or toothpick inserted in center comes out clean. Let cool on rack for 10 minutes. Run thin knife around edge of each cake; place onto piece of parchment paper. Let cool completely and peel off parchment paper.
In saucepan set over medium-high heat, combine cherries, sugar and orange juice. Bring to boil, stirring often; simmer for 5 to 8 minutes or until sugar dissolves completely and thickens slightly. Whisk cornstarch with 2 tbsp water; stir into cherry mixture. Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Let cool completely.
Assembly: Whip cream until stiff peaks form. Stir in date sugar and vanilla.
Place dollop of whipped cream on serving plate. Place 1 cake layer on top. Spread 1 cup whipped cream over top and spoon filling on top. Top with remaining cake layer; frost cake with remaining whipped cream.
Garnish with shaved chocolate. Refrigerate for 1 hour. Just before serving, top with stemmed cherries.
• Add 2 tbsp kirsch to cherry filling if desired.
• Serve cake day of baking.
• For chocolate shavings, use a vegetable peeler to shave flat thin shavings from a chocolate bar away from you onto a parchment paper–lined plate.