1 Preheat oven to 350 F. Line baking sheet with parchment paper.
2 For the cake, in 2 mixing bowls separate eggs. Beat the egg yolks with an electric mixer along with half of the sugar and the vanilla extract until foamy. Beat the egg whites with the rest of the sugar until stiff peaks form. Fold beaten egg whites into egg yolk mixture with a spatula. In sifter, over egg mixture, sift together flour and baking cocoa and mix well. Spread batter smoothly over the prepared baking sheet and bake for 15-20 minutes. Remove tray from oven and pull parchment onto cooling rack. Allow to cool completely, about 2 hours.
3 For the filling, prepare a hot, but not boiling, bain-marie. In mixing bowl over bain-marie, beat together egg yolks, sugar and liqueur until very creamy. Dissolve gelatin in hot mixture. Remove from heat and carefully stir in mascarpone cheese.
4 Cut cake into 24 equal rectangles. Spread 2/3 of the mascarpone cream over 16 rectangles and cover with cherries. Assemble rectangles, one atop the other, in twos. Spread remaining cream over cherries on the top. Place remaing rectangles on top. Melt white chocolate and drizzle over top layer. Serve with fresh cherry and optional cookie crumbs.