For the biscuit: beat the Eggs with sugar using a food processor.
Pour in the milk and butter. Again beat the mass. Gradually introduce the flour, combined with cocoa and baking powder. The finished dough will turn out quite liquid, but you do not need to add more flour, otherwise the sponge cake will not be delicious.
Pour the finished dough into a baking dish and bake in the oven at a temperature of 180 degrees, about 30-40 minutes. check the Readiness with a dry wooden skewer.
Allow the hot biscuit to cool and remove and shape. Wrap in plastic wrap and put in the refrigerator for at least 12 hours. Cut the biscuit into 3 cakes.
For the cherry compote, combine the cherries and sugar in a saucepan . Bring to boil. Pour in the starch diluted in water and boil until thick. Remove from the stove and allow to cool completely, covering the mass with food wrap in contact.
For the cream : beat the butter together with the powdered sugar in a food processor. Add cold curd cheese and beat for 1-2 minutes.
For the syrup, combine the water with sugar and bring to a boil. Remove from the stove and cool.
Start assembling the cake. Put the chocolate cake and soak with sugar syrup.
Put a little cream, forming the edges of the sides.
Put half of the cherry compote. Top lightly smear with cream , as if fixing the filling. Cover with the second cake , soak it with syrup , cover again with cream and put the remaining cherry compote. Put 3 cakes soaked in syrup. Remove the preparation to the refrigerator for 1 hour.
Apply a rough coating. Then cover the cake with cream of the desired color. Carefully level it.
Decorate the cake with gingerbread , meringue and snowflakes made of mastic. Put the cake in the refrigerator for 3-4 hours. For the decoration of the cake I prepared gingerbread.