Black Forest Gateau with a Romanian twist

It's no wonder it went out of fashion after sitting at the top of the charts in the '70s: Schwarzwälder Kirschtorte, Black Forest Gateau, is a bit of a faff to make, though not difficult.
I promised to make one for a Romanian friend's party, but with a difference.
She had some of my favourite fruit, vișine in Romanian, a kind of sour cherry, which had been used to make vișinată, ie they had been soaked in palinka - 70% alcohol plum 'brandy' - for a long time. So I used these rather than the more usual morello cherries. However, the chocolate cake layers were soaked in kirsch as usual.
It seemed to go down well with the guests.
The odd pattern on the top with the white segment? Petronela does not eat fruit so one section of the cake - indicated by the white - didn't have any.
Sorry Nowt2See, couldn't organise the scratch and eat!
Despite it being 23rd April that is not St George by the cake but another soldier saint - Dimitrios (Greek), Dimitri (Russian), Dumitru (Romanian). I 'acquired' this name in Romania so have a second celebratory day - 26 October - which is a good excuse to have another cake.