Score the baked chocolate cake into small cubes. Set aside.
In a medium-sized saucepan, add cherries. In a small bowl, whisk together water, cornstarch and lemon juice to make a “slurry.” Pour over the cherries and heat to medium. Add sugar and stir.
Bring to a low boil and continue cooking, stirring often, until cherries begin to soften and “burst.” If desired, mash gently with a fork or masher to break up the fruit. Add almond and vanilla extracts then stir to combine. Set aside and allow to cool completely.
To make the stabilized whipped cream, add water to a small saucepan. Stir in gelatin and let sit (cold) for a few minutes or until thickened. Turn on heat to low and cook, stirring constantly, until gelatin is dissolved. Takes about 3-5 minutes. Let cool but do not let it set up. Start next step immediately.
Add whipping cream and confectioner’s sugar to a stand mixer (or use hand mixer) and beat until soft peaks form. Reduce speed and slowly drizzle in the gelatin mixture. Add vanilla. Increase speed to high and beat until stiff peaks form.
In a large glass bowl or individual trifle cups, layer pieces/crumbles of cake, cherry compote, whipped cream, and chocolate chips. Repeat layers making sure to end on chocolate chips. Press down on cake layer if needed to make room for more layers. Chill for 2-24 hours before serving.