1-First, prepare the cherries in syrup: In a medium saucepan, combine 1/4 cup water, 1 tablespoon lemon juice, 2 tablespoons granulated sugar, and 2 teaspoons cornstarch. Heat over medium, whisking constantly until it thickens, then add 1 pound (4 cups) frozen sweet cherries and cook, stirring occasionally, until it lightly boils. Remove from heat and let it cool completely.

2-Next, for the sponge cake: Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch cake or springform pan with parchment paper don’t grease it. Beat 3 large eggs in a stand mixer with a whisk attachment on high speed for 1 minute until foamy. Gradually add 1/2 cup granulated sugar and beat for 7-8 minutes until a thick ribbon forms. In another bowl, whisk together 1/2 cup all-purpose flour and 1/4 teaspoon baking powder, then sift this into the egg mixture in two parts, folding gently each time. Pour the batter into the pan and bake for 25 minutes.

3-Cooling and Frosting Steps: After baking, cool the cake in the pan for 5 minutes, then loosen the edges with a spatula, transfer to a wire rack, remove the parchment, and let it cool fully. For the frosting: Beat 3/4 cup (6 ounces) cold heavy whipping cream until it’s whipped and spreadable, about 2 minutes, then move it to a bowl. In the same mixer, beat 6 ounces softened cream cheese with 1/2 cup granulated sugar until fluffy, about 2 minutes. Fold the whipped cream into the cream cheese mixture gently.

4-Reserve 1/4 cup of the frosting, tint it with green gel food coloring, and put it in a piping bag with a leaf tip. To assemble: Place the cooled cake on a platter, poke the top all over with a fork, spread the cherries in syrup evenly over it, and let it rest for 5 minutes. Then, spread the rest of the frosting on top, sprinkle with shaved chocolate, pipe green leaves, and add maraschino cherries. The whole process takes about 2 hours and 25 minutes, including baking time.