Trim the top of the cake with a bread knife.
Drench both the cakes with the syrup.
Apply a blob of whipped cream on cake board and place a cake on it.
Spread chopped cherries as an even layer.
Add whipped cream and spread it evenly with a spatula.
Now place the second cake on top.
Apply some cream and seal the gap between layers.
Crumb coat the whole cake.
Refrigerate the cake for 30 minutes.
Now add more frosting and using spatula and dough scraper, frost the cake evenly.
Refrigerate it again for 30 minutes and then add one more layer of frosting.
Refrigerate the cake and work on the chocolate collar.
Cut a strip of paper measuring the height and the circumference of the cake.
Melt white chocolate and add some gel colour and mix well.
Pour it into a piping bag or zip lock and cut out a small hole.
Pipe 45° lines on the paper. Keep lines near to give strength to the collar.
Once done with the drizzling, remove the paper and place it on a neat surface.
Bring the chilled cake and wrap the paper around the cake. Do not overlap the paper.
Trim off any excess paper.
Chill until the chocolate is firm.
Gently remove the paper.
Fill a piping bag with star nozzle and whipped cream.
Pipe out small rosettes and place half cherry on top.
Chill and serve.