Preheat the oven to 350 degrees. Mix the flour, 3/4 of the cornstarch, cocoa and baking powder together. Using a separate bowl, beat the eggs with the water until thick. Add the sugar, one Tbls. At a time, mixing carefully and thoroughly. Add the butter in the same fashion. Sift the flour mixture into the egg mixture, mixing thoroughly. Pour the batter into one or more greased round baking forms. Bake for 45 to 50 minutes. Set aside to cool. Drain the cherries, reserving the required amount of juice. Set enough of the cherries aside as will be needed for decoration. Combine the cherry juice with the remaining cornstarch, bring to a boil and cook at medium high heat until thickened. Remove from the heat, add the cherries and allow to cool. Cut the cooled cake into 3 layers, sprinkling cherry liqueur liberally on each layer (use up to 1/2 the liqueur for this purpose). Dissolve the gelatin, following package directions, in the minimum permissible amount of water. Let cool. Beat the whipping cream until very firm. Add the sugar, cooled gelatin and the remaining cherry liqueur and blend gently. Place 1/4 of the cream in a pastry bag and refrigerate. Place the first layer of the cake on a serving tray. Spread the cherry mixture over the layer. Place 1/4 of the whipped cream over the cherries. Put the second layer on top of this whipped cream. Cover this layer with a second 1/4 of the whipped cream. Add the final layer of cake. Cover the top and sides with the remaining 1/4 of the whipped cream. Sprinkle the chocolate sprinkles on the top and decorate the top with the whipped cream from the pastry bag.

Place the decorative cherries around the top of the cake, one for each slice.