1. Preheat oven to 350°F and lightly grease a 9×13 metal baking pan.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

3. In a separate large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Mix in melted dark chocolate. Alternate adding dry ingredients and buttermilk until smooth.

5. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out with moist crumbs.

6. While cake is still warm, poke holes halfway through the surface using the handle of a wooden spoon.

7. Combine cherry soda and maraschino cherry juice. Slowly pour over the cake.

8. Let cake cool completely in the pan, then refrigerate at least 3 hours or overnight.

9. Beat softened cream cheese until smooth, then slowly add heavy cream and powdered sugar until soft peaks form.

10. Fold in chopped maraschino cherries. Spread over chilled cake with an offset spatula.

11. Top with shaved chocolate and fresh cherries. Chill until ready to serve.

12. Slice and serve cold for best texture and flavor.