Pre-heat your oven to 160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins (that are at least 2" deep)
Mix together the caster sugar and the butter, ideally using an electric mixer
Add the eggs, mixing them in two at a time
Mix in the self raising flour, cocoa powder and milk
Divide the mixture into the tins and bake it for 35 minutes, or until a skewer inserted in the centre comes out clean, then leave to cool fully either in the tins or on cooling racks
Make the Nutella buttercream by mixing together the butter and the icing sugar, then add the Nutella, the milk and vanilla extract. Mix until smooth
Make the cream filling by whipping up the double cream, then mixing in the mascarpone cheese
Start stacking up the cakes. Spread half of the cream filling onto the first layer, followed by half a jar of the cherry jam on top. Do the same with the second layer of cake
Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife
Put the rest of the Nutella buttercream in a piping bag fitted with a Wilton Number 6B Open Star Tip and pipe two rows of rosettes around the edge of the cake. Fill the middle with the chocolate strand sprinkles
Take 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture as possible. Then roll half of each cherry in edible gold glitter and arrange them evenly around the cake
Serve immediately. Store leftovers in an airtight container in the fridge and eat within 2 days