Preheat oven to 180°C. Generously grease and flour three 20cm round layer cake tins or two 22cm cake tins.
Cream Stork Bake and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended.
Combine cocoa, food colouring, and water; beat into the egg mixture.
Combine flour and salt. Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed.
Add the baking powder to cake batter. Spoon batter evenly into the three cake tins; bake at 180°C for 22 - 28 minutes. Cool on cake racks.
Cut into chunks
Beat cream cheese and condensed milk.
Add lemon juice and mix.
Fold in cream.
Place a layer of the cake chunks at the bottom of the dish.
Drizzle some cherry juice or cherry liqueur over the cake.
Top with a layer of the cheesecake mousse.
Place some cherries at random on the mousse.
Repeat with another layer or 2 of cake, mousse and cherries.
Top with a final layer of cake chunks followed by some whipped cream and sprinkle with a flake.