FOR THE ICING: Microwave jam in small bowl until thin enough to pour, 35 to 45 seconds, stirring halfway through microwaving. Using rubber spatula, push jam through fine-mesh strainer set over bowl of stand mixer. Add sugar, egg whites, water, 3 to 4 drops food coloring, and salt to mixer bowl. Place over medium saucepan filled with 1 inch barely simmering water (bowl should not touch water). Cook, stirring constantly, until mixture registers 160°F, 5 to 10 minutes. Fit mixer with whisk; add Kirsch and vanilla to icing. Whip icing on medium-high speed until stiff peaks form, 5 to 10 minutes.

TO ASSEMBLE: Place 1 cake layer on plate or pedestal. Spread cherry pie filling evenly over top, leaving 1/2-inch border around edge. Top with second cake layer. Spread icing evenly over top and sides of cake. Pile chocolate curls in center of cake. Serve.

Makes one cake