Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.
Mix in the milk, egg, melted butter and kirsch/cherry brandy in gradually and mix into a silky batter
Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom starts to slide about in the pan, about 2-3 minutes.
Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter.
Meanwhile simmer the cherries, sugar, cornflour, water and another splash of kirsch/cherry brandy over medium heat until the sauce thickens, about 5 minutes.
Whip the cream and sugar until it forms soft peaks.
Serve by layering pancake, cherries and cream, repeat until you have 3 pancakes, top the 3rd pancake with cream, cherries, drizzle of the cherry sauce and greated dark chocolate.