Melt the chocolate and let it cool down a little.

Beat eggs, sugar, vanilla sugar and salt until frothy.

Mix the flour and baking powder.

Add the buttermilk and oil to the egg mixture, then liquid chocolate. Then stir in the flour mixture and nuts.

Spread on a baking sheet lined with baking paper and bake in the oven preheated to 180 ° on the middle rack for about 20 minutes. Let cool down.

Drain the cherries, collect the juice. Thicken the juice with 2 tablespoons of cornstarch. Then add the cherries again and let cool.

Whip the cream for about 30 seconds on medium heat, then add the sour cream. Stir in the cream powder and beat until stiff. Season to taste with cinnamon (0.5 to 1 teaspoon).

Spread the cream on the floor. Spread cherries on top.

Garnish with the sliced ​​almonds before serving.