Put the cocoa powder in a medium bowl. Add the hot water and stir until smooth. Let cool to room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, flour, baking soda, and salt. With the mixer on low, blend until combined. Add the butter and dissolved cocoa and beat on medium speed until moistened. Then raise the speed to medium high and beat until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.

In a medium bowl, whisk the eggs with the vanilla and coffee until combined. Add the liquid to the batter in 3 additions, scraping down the side of the bowl often. Fold in the chopped cherries. Divide the batter between the 3 prepared cake pans.

Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto wire racks to cool completely.

Place one cake layer on a serving plate or stand. With a pastry bag fitted with a medium plain tip, pipe a small dam of Italian meringue buttercream (recipe follows) around the edge. Spread one third of the cherry filling (recipe follows) onto the cake layer. Repeat with the remaining cake layers. Frost the cake with the icing and garnish with cherries.

Combine all ingredients in a medium saucepan over medium high heat. Bring to a boil, stirring occasionally. Continue to cook for about 15 minutes, until the cherries have softened and the liquid is slightly thickened. Skim any foam off the top of the mixture as it cooks. Let it cool completely.

Combine the water and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.

Increase the speed to high and beat until cooled to room temperature.

Add the butter a few tablespoons at a time, while continuing to mix on medium high speed. Add the vanilla and kirsch. Increase the speed to high and beat until smooth.