Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). 

Then add the rest of the cream and beat just until stiff peaks form. 

Cover and refrigerate until ready to use. Makes about 2 cups (480 ml) whipped cream.

Drain the cherries and reserve about half of the syrup. Lightly mash the cherries with a fork or potato masher. 

Chocolate Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature 

3/4 cup unsalted butter, at room temperature 

3/4 cup unsweetened cocoa powder, sifted

1-1/2 to 2 cups of icing/ confectioners sugar, sifted 

1 tsp vanilla extract 

Mix the cream cheese and until smooth and fluffy gradually add the cocoa poster and icing sugar until the frosting is thick and smooth. 

Add the vanilla extract. Add 1 tsp of milk or icing suagr if mixture is too thick or thin. 

To assemble 

Place a layer of the chocolate cake on a 9-inch cake board. Brush the cake layer with the reserved cherry syrup. 

Spread a thin layer of chocolate whipped cream and generously place the drained and lightly mashed cherries on top. 

Place another cake layer on top and press lightly. Repeat with the cherry syrup, whipped cream and cherries.

Place the last cake layer on top. Crumb coat the cake with the remained chocolate whipped cream. Give it only a very thin layer of frosting just to seal in the crumbs and let the rose frosting stick to the cake. Chill for at least 1 hour, or until the whipped cream sets.

Place the chocolate cream cheese frosting into a piping bag fitted with a large star tip.

Placing the piping bag vertically to the surface of the cake, starting from the bottom, pipe circles from the inside spiralling outwards. Pipe a row of roses, then pipe another row on top in between the roses. 

Continue piping roses until you cover the entire surface of the cake. Let chill to set the frosting and serve.