Place the cherries in a medium saucepan and toss with the lemon juice.

Mix the sugar and cornstarch, then add it to the cherries and mix to distribute.

Cook over medium heat until starts to boi,l then reduce heat to medium-low and cook for additional 15-20 minutes.

Remove from heat, add the Kirsch, transfer to an airtight container and refrigerate until ready to use.

Make sure all of the ingredietns are at room temperature.

Preheat oven to 340F (160C), grease the bottom of three 6-inch round pans or two 8-inch round pans, and line with parchment paper.

In a medium bowl, mix the flour, baking powder, and salt and set aside.

Use a large measuring cup to mix the heavy cream, sour cream, and vanilla extract.

In a bowl of a stand mixer, on medium-high speed beat the butter and sugar for about 3 minutes, slowly drizzle in the oil and keep mixing for about three more minutes. Until the mixture is light and fluffy.

Add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl.

Reduce the speed to low, then add the flour mixture in three additions alternating with the wet mixture starting and ending with the flour mixture.

Once you have added the last portion of the flour mixture, turn the mixer off and use a rubber spatula to blend the flour and white chocolate.

Divide the batter between the prepared pans and bake for 28-32 minutes if using 6-inch or 22-25 minutes if using 8-inch. Or until a toothpick comes out from the center of the cake with a few moist crumbs.

Remove from the oven and allow to cool in the pan for 10-15 minutes before inverting the cakes.

Pour the cream into a stand mixer, and add the dry milk powder and powdered sugar.

Whip on slow gradually increasing speed to high and whip until the cream is thick and stablize. Use immideately.

Place a layer of cake over your serving bowl, and pipe whipped cream around the edges of the cake.

Fill the center of the cake with cherry filling and repeat with the rest of the cakes.

Frost the cake with the remaining cream and decorate with fresh cherries. Serve and refrigerate within two hours.