Cream the margarine with the sugar and eggs, fold in the remaining batter ingredients.
Grease and flour a cake pan. Pour the batter into the pan and bake at 190 degrees for 25 minutes, then let cool. Bring the cherries to the boil with the cake glaze and allow to gel, then spread on the cake base.
Before serving, whip the cream with cream stiffener and vanilla sugar until stiff and spread on the cherries.
Decorate with eggnog and chocolate shavings.