1-Preparing the Cake Layers: Preheat oven to 350 °F (175 °C). Line two 13×9 inch rectangular baking pans and one round cake pan with wax paper.

Mix egg yolks with sugar until well blended, then add flour and mix well.

Beat egg whites on high speed for 2-3 minutes until fluffy and tripled in volume but not stiff.

Gently fold yolk mixture into egg whites using a spatula.

Separate one-third of the batter and stir in cocoa powder evenly; pour into the round pan.

Divide the remaining batter evenly between the two rectangular pans.

Bake all three cakes for 23-25 minutes or until golden and a toothpick comes out clean.

Remove cakes from pans, run a spatula underneath to separate from wax paper while warm, and cool to room temperature.

2-Making the Syrup: Pour cherry pie filling into a bowl, add cold water, and mix.

Remove cherries with a slotted spoon, squeeze out excess juice, and reserve the juice.

Add sugar to the reserved juice and mix to form the syrup.

3-Preparing the Frosting: Prepare cooked sweetened condensed milk and cool to room temperature.

Chill whipping cream and mixing bowl for 10-15 minutes.

Whip cream on high speed until stiff, about 3 minutes.

Reduce speed and gradually add sweetened condensed milk, continuing to mix well.

Refrigerate frosting until use.

4-Assembling the Cake: Place one white cake layer face down on a serving dish.

Pour half the syrup evenly over this layer and let it soak.

Crumble the chocolate cake into a bowl, add strained cherries and one-third of the frosting, mixing gently.

Spread the cherry-chocolate mixture over the first layer.

Place the second white cake layer face down on top, pour remaining syrup over it, and let soak for 10 minutes.

Trim sides if needed.

Spread remaining frosting over the top and sides.

Decorate with chocolate shavings and cordial cherries as desired.

Refrigerate the assembled cake and consume within 3 days.