For the Cherry Compote
For the Pancakes
For the Crème Chantilly
To make the crème Chantilly, put the cream into a bowl with the Siúcra icing sugar and vanilla. Whisk by hand or with an electric beater until you have soft shiny peaks.
To make the pancakes, melt the butter in a small pan or in the microwave. Sieve the flour, cocoa and baking powder into a bowl and stir in the Siúcra caster sugar and salt. Whisk the milk, egg and melted butter in a jug with the kirsch, if using. Make a well in the centre of the flour mixture and whisk in the liquid ingredients until smooth.
Heat a large non-stick frying pan over a medium heat. Add a knob of butter and then spoon in heaped tablespoons of the batter; you should fit in four at a time. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden. Repeat - you should end up with 12 pancakes in total.
To serve, place a pancake on each serving plate and spoon over some of the cherry compote, then add a dollop of the crème Chantilly. Add another pancake and repeat the layers, finishing with a dollop of the crème Chantilly. Decorate each one with any remaining cherry compote and some grated plain chocolate to serve.