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Preheat the oven to 350°F. Grease two 9" round cake pans.
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To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the water, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients.
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Add the eggs one at a time, beating until well blended. Pour the batter into the prepared pans.
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Bake the cakes until a toothpick or thin paring knife comes out clean, about 25 to 30 minutes. Cool the cakes in the pans for 15 minutes, then turn them out onto a rack to cool completely.
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To make the filling: If you're using a jar of sour cherry pie filling, strain the cherries from the syrup and reserve both; add the Kirsch and cherry flavor to the syrup. If you're using canned pie filling, don't drain; simply stir Kirsch and cherry flavor into the pie filling.
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Whip the cream, slowly adding the sugar, and then the vanilla. Whip until stiff peaks form.
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To assemble the Black Forest cake: Cut each layer in half horizontally. Place the first layer on a cake board or plate and brush a coating of cherry syrup over the surface. If you're using canned pie filling and don't have cherry syrup, skip this step.
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Spread a 1/2" layer of cream onto the cake, and top with one-third of the cherries. Repeat with two more layers of cake-syrup-cream-cherries, and top with the final layer of cake.
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Use the remaining cream to cover the top and the sides of the cake, if you like. Or leave the sides bare for a "naked cake" look with the layers exposed, and pile the remaining cream on top.
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Decorate with the fresh cherries and grated chocolate, as desired. Refrigerate the Black Forest cake until you're ready to serve, up to a few hours; the whipped cream in the filling will gradually deflate, so better to serve this cake sooner rather than later.
