Thanks for the recipe I will give a try this weekend on my son Bday!!

Thanks for the rep!
I cheated on the cake and used a box mix (Duncan Hines Devils Food) because I was under a time crunch. I baked it in 2 8in rounds, and then sliced the rounds in half (when cool) to make 4 layers...each layer was drizzled with Kirsch (cherry liquour), and then topped with a buttercream made with 1/2c butter, 3ish c icing sugar, and enough Kirsch and cherry juice to make it spreadable...then the buttercream was topped with canned Bing cherries (took 2 cans). Then I made a chocolate/mocha buttercream icing using 1c butter, enough icing sugar and cocoa (the darkest you can find, I use Epicure Selection's) to make it to your taste, and strong coffee to make it spreadable...I never really measure the sugar or cocoa, I just keep adding both until I am satisfied with the result, sorry. Its probably about 3:1 sugar to cocoa though. And I topped it with glace cherries that I had leftover from Christmas.
Hope that helps...if it doesn't here is the recipe that I based it on:
http://allrecipes.com/Recipe/Black-F....aspx?prop31=1