Preheat the oven to 350°F (175°C). Do not use the convection (fan) setting.

Grease a large, rectangular baking dish and set aside.

Whisk the dry ingredients together (cake flour, cocoa powder, sugar, baking powder, baking soda, and salt) and set aside.

In the bowl of a stand mixer, add the buttermilk, espresso powder, vegetable oil, and sour cream. Mix to combine, add the eggs, and mix again. Reduce the mixer speed to low, and slowly add in the hot water. Increase the speed to medium, gradually add the dry ingredients, and mix until smooth.

Add the batter to the greased baking dish, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for up to 45 minutes, then cool fully on a cooling rack.

While the cake is cooling, prepare the cherry filling and stabilized whipped cream.

Add the cherries with their juices, sugar, lemon juice, and 3 tablespoons water to a large, heavy saucepan. Heat to a gentle simmer over medium heat, stirring with a wooden spoon to combine. In a small bowl, whisk the tapioca starch with the remaining 2 tablespoons water until smooth and slowly drizzle it into the simmering cherry mixture. Allow to simmer for 3-5 minutes, stirring frequently. Remove from heat and stir in the Kirschwasser. Taste and adjust flavoring, adding more sugar or Kirschwasser as desired.

Set aside to cool to room temperature, then cover and allow to chill in the refrigerator until ready to use.

In a small, heavy saucepan, whisk together the sugar and cornstarch until combined. Add 1 cup of cream and whisk to combine.

Warm saucepan over medium-low heat, watching carefully to ensure it does not burn, and bring to a simmer. Simmer the mixture for 2 minutes, and set in the refrigerator to chill.

For best results, transfer a mixing bowl and whisk attachment to refrigerator or freezer to chill before mixing the whipped cream. When ready to make it, transfer 3 cups heavy cream to a stand mixer and mix on medium speed for 3-5 minutes, until it begins to thicken and increase in volume.

Add the thickened cream-cornstarch mixture, and continue to beat for 2-3 minutes or until soft peaks have formed. Do not overbeat. Transfer to a covered dish, and chill.

As soon as the cake is cool, and the whipped cream and cherries are cold, you can make the trifle. Decide how many layers yours will be and either measure or try to divide ingredients evenly between each layer.

Break the cake up into large chunks. Line the bottom of the trifle dish with one-third of the cake, and spoon over one-third of the cherry filling, followed by one-third of the whipped cream.

Continue to build the trifle layer by layer, ending with a layer of whipped cream and garnishing with decorations of your choice. Refrigerate until ready to serve; the trifle tastes best when it sits for a few hours before serving.