At first, preheat the oven to 180C (air) and shift flour, vanilla and cocoa together. Whip the eggs with sugar at high speed untill they whiten and form thick ribbon. Fold carefully the flour mixture into the beaten eggs using a rubber spatula to incorporate the dry ingredients without overmixing and deflating the foam. Fill a 20cm-diameter ring with foil on bottom ,bake for aproximately 27min and let cool. For the mousse, warm the milk and use it to melt chopped chocolate. Let the mixture reach room temperature and whip the cold cream to soft peaks untill it has a yogurt-like consistency. Fold cream into chocolate with a spatula -without overmixing- and refrigerate untill set. Soak cherries in a small amount of their can syrup and add the Kirsch. To prepare the sugar syrup, bring water and sugar to boil for 2min set aside to cool and add Kirsch. Proceeding with genoise, cut the cake in layers (a properly baked and puffy genoise gives 4 layers) and start constructing the torte in a 20cm-diameter ring.