Preheat oven to 350°F. In a bowl, whisk devil’s food cake mix, 3 eggs, ½ cup oil and 1 cup water; pour into a greased 9×13” pan and bake 30 minutes. Cool completely, then cut into 1-inch cubes.

In a saucepan over medium heat, combine cherry pie filling, pitted cherries, cornstarch slurry, ¼ cup sugar and ½ cup water. Whisk constantly until thick and glossy, about 7 minutes. Remove from heat and cool.

In a chilled bowl, beat heavy cream, powdered sugar and vanilla on high speed until stiff peaks form, about 3 minutes.

Melt chocolate chips in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.

Layer one-third of the cake cubes in a trifle bowl, drizzle with kirsch, top with one-third of the cherry compote, half the melted chocolate and one-third of the whipped cream. Repeat twice more, finishing with whipped cream and extra grated chocolate.

Chill at least 4 hours or overnight before serving.