Cut the torte bases into 4 cm cubes. Drain the cherries, saving the juice. Mix the cherries and cherry liqueur. Drain the mixed fruit, saving the juice. Mix the fruit with the pear brandy.
Drain the raspberries, saving the juice. Mix the raspberries with the raspberry liqueur. Mix the different juices and add the red glaze. Mix well. In a large bowl, spread the dark torte squares. Drizzle with half of the warm glaze.
Layer half of the cherries, raspberries and mixed fruit in the bowl. Top with the light torte squares, drizzling with the remaining glaze. Layer the remaining cherries, raspberries and mixed fruit. Whip the cream with the vanilla sugar until thick. Spread over the dessert. Chill and serve.