Step by step

Method

5 steps

1. 1

   Whip 2 cups cold heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla to soft peaks. Keep it cold while you build the cups.

2. 2

   Cube about 4 cups chocolate cake or brownies — day-old or slightly dry cake soaks cherry juice without turning to mush. If the cake is dry, drizzle with 1–2 tablespoons cherry juice from the can.

3. 3

   In 6–8 clear cups or jars, layer cake cubes, spoonfuls of cherry pie filling (or 2 cups sweetened cherries), and whipped cream. Repeat, ending with a cream top so it looks neat.

4. 4

   Dust with cocoa or chocolate shavings. Chill 30–60 minutes so the layers settle and the cake softens into the cherries.

5. 5

   Serve cold with a spoon that reaches the bottom. You want moist chocolate cake, glossy cherries, and light cream in every bite — not dry cake cubes or a watery puddle at the bottom.