For cake: Preheat oven to 350. Spray two 8" round cake pans with vegetable cooking spray. Line bottom with wax paper, spray paper. In large bowl, stir together
flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in the center; add milk, oil, yogurt and vanilla. Stir until just combined. In a large iced bowl, beat egg whites
until stiff peaks form. Fold ¼ of the beaten egg whites into chocolate mixture, then gently fold in remaining egg whites. Divide batter evenly into pans.
Bake 40 minutes or until center springs back when lightly touched with finger.
For filling: In a large deep bowl, with electric mixer at high speed,
beat whipped topping mix, cocoa, milk and vanilla until mixture thickens and forms soft peaks.
Stir together pie filling and kirsch.
To assemble cake: Using a long serrated knife cut each cake layer
horizontally in half. Place bottom of one cake layer on serving plate and top with ½ of the cherry mixture. Top with other ½ of cake layer. Top that layer with 1 cup chocolate
whipped topping. Repeat layers using remaining cake layers and cherry mixture. Use remaining chocolate whipped topping to frost cake. Decorate with shaved chocolate