Flourless Chocolate Cherry Torte

For Cherry Mixture: Heat cherries, cherry brandy, cherry juice and orange zest in saucepan over medium-high heat until mixture comes to a boil. Remove from heat and let stand 1 hour.

For Chocolate Cherry Torte: Preheat oven to 350 degrees F. Spray bottom of 10-inch round cake pan with vegetable cooking spray. Line with parchment or waxed paper.

Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Beat eggs and sugar in mixing bowl until mixture is pale and forms a ribbon, using electric mixer at high speed. Add chocolate mixture, ground almonds and reserved cherries with juice. Mix just until combined.

Turn mixture into prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan on wire rack. Cover and refrigerate for 2 hours (The center will sink slightly).

Invert cake onto serving plate. Cut into wedges. Serve each wedge topped with whipped cream, chocolate-dipped cherry and shaved chocolate.