Mix the cappucino powder and 2 tablespoons of hot water and let it cool down. Drain the cherries well. Mix fat, sugar and salt until creamy. Stir in eggs bit by bit. Mix flour, baking powder and cocoa.
Stir into the egg-fat mixture. Add the cappuccino powder and liqueur. Fold in the cherries. Pour the dough into a greased and semolina-spread box form (26 cm long) and smooth it down.
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Remove the cake from the tin and let it cool down on a cake rack. Remove shavings from the chocolate with a peeler.
Whip the cream until stiff. Spread the cake with it. Dust with cocoa and sprinkle with chocolate shavings. Makes about 16 pieces.