Ingredients:
Bonnie Butter Cake -- (see recipe)
Cherry Filling -- (recipe follows)
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
1/3 (4 ounce) bar sweet cooking chocolate -- grated

CHERRY FILLING
2 tablespoons cornstarch
2 tablespoons sugar
1 (16 ounce) can pitted dark sweet cherries
1 tablespoon brandy flavoring

Directions:
Bake Bonnie Butter Cake in 9-inch layers as directed. Cool 10 minutes; remove from pans. Cool completely. Prepare Cherry Filling; refrigerate until chilled.

To assemble cake, place 1 layer, top side down, on serving plate. Beat whipping cream and powdered sugar in chilled bowl until very stiff. Form thin rim of whipped cream around edge of layer with decorators' tube or spoon. Fill center with Cherry Filling. Place other layer, top side up, on filling. Gently spread whipped cream on side and top of cake. Gently press chocolate by teaspoonfuls onto side of cake.

Place remaining whipped cream in decorators' tube with star tip. Pipe border of whipped cream around top edge of cake. Beginning from center of cake, outline individual portions in spoke design. Place desired number of reserved dipped cherries in each portion. Store torte in refrigerator.

CHERRY FILLING:
Mix cornstarch and sugar in 1-quart saucepan. Drain cherries, reserving syrup. Add enough water to reserved cherry syrup to measure 1 cup; stir into sugar-cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool to lukewarm.

Stir in brandy flavoring. Dip 36 cherries into thickened syrup; reserve for top of cake. Cut remaining cherries into fourths and stir into thickened syrup.