1.Preheat oven to 150°C/300°F. Grease deep 22cm (9 inch) round cake pan, line base and side with baking paper.
2.Melt butter in medium saucepan; stir in combined coffee and the hot water, then chocolate and sugar. Stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool until mixture is just warm.
3.Beat chocolate mixture on low speed with electric mixer; gradually beat in sifted dry ingredients, in 3 batches. Beat in eggs, one at a time, then beat in extract.
4.Pour mixture into pan; bake about 1¾ hours. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Trim top of cake to make it flat. Split cake into 3 even layers. Place one layer onto serving plate; brush with half the liqueur, top with half the cream and half the cherries.
6.Place the second cake layer on top of cherries. Repeat layering with liqueur, cream and cherries, then top with last cake layer. Dust with extra sifted cocoa before serving.
Store unfilled cakes in airtight containers, at room temperature, for up to 2 days. Store filled cake in an airtight container, in the refrigerator, for up to 2 days.Note