Beat eggs with oil, sugar and vanilla sugar until foamy. Mix flour with baking powder and stir in.
Add cocoa and milk. Pour the batter into a greased springform pan (26cm) and spread the drained cherries on top, then bake at 180 degrees for 40 minutes. Drizzle the cooled cake with the milk and let it sit overnight. The next day, whip the cream with cream stiffener, spread on the cake and sprinkle with chocolate chips.
