If possible, days in advance, make the cherry liqueur; set aside in a closed glass container. Omit the addition of rum if making a plain cherry syrup. Plain cherry syrup may be made the same day as the cake, if desired.
Closer to the serving time, decorate the cake with additional cherries and either chocolate curls using a vegetable peeler and a chocolate bar, chocolate cake crumbs (should you have an extra layer), or chocolate confetti. To make chocolate confetti, melt some chocolate and pour it onto a parchment-paper-lined baking sheet in a very thin layer. Freeze the chocolate until completely set. Break the chocolate into small pieces and top the cake.
To make this recipe dairy-free, use refined coconut oil to replace butter.
To make this cake egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans and 1 tablespoon refined coconut oil or palm oil (not non-hyrogentated).
https://glutenfreerecipebox.com/gluten-free-black-forest-cake/