Let's make a chocolate sponge cake. Beat the eggs with sugar until fluffy. Mix the flour, baking powder and cocoa in a bowl and sift well. Add the flour mixture to the eggs in parts, gently kneading with a spatula. Transfer to a greased form and bake at 180 degrees for 20 minutes.
When the sponge cake is completely cool, cut it into small cubes or grind it into a large crumb. I just tear my hands into small pieces.
Boil the cherry filling. Put the pitted cherries in a saucepan and add the sugar. Put on a small fire and bring to a boil. Starch dilute with water and add to the cherry, boil until thick for 5 minutes. Let it cool completely.
In cups for trifles or cremans, spread out a layer of sponge cake. Add the cherry filling to the top, pouring a lot of sponge cake. Leave it to soak for 20 minutes.
Meanwhile, prepare the cream. Beat the cooled cream with a mixer to light peaks. Then add the cooled cream cheese and powdered sugar, and beat again until smooth. Put the cream in a pastry bag with a nozzle and on top of the biscuit with cherries, on the entire surface, we will detach not large cream flowers.
The finished dessert will be decorated with chocolate chips, and put in the refrigerator for at least 2 hours. Serve the dessert well chilled.