Preheat your oven to 350°F (175°C). Prepare a baking pan by greasing it and lining it with parchment paper. Mix the chocolate cake mix according to package instructions, adding eggs and water (or coffee) as directed. Pour the batter into the pan and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool completely before cutting into cubes.

While the cake cools, pour chilled heavy cream into a mixing bowl and beat on medium speed until soft peaks form, about 4-5 minutes. Gradually add powdered sugar and vanilla extract, continuing to whip until fluffy.

Rinse fresh cherries under cool water and pit them. Mix with Kirsch for added flavor and soak for about 10 minutes.

In a clear trifle dish, start layering by placing a layer of chocolate cake cubes. Add a layer of whipped cream, followed by a layer of cherries. Repeat until all ingredients are used, finishing with whipped cream.

Cover with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, sprinkle chocolate shavings over the top and garnish with fresh cherries and mint leaves.