I advise making the jam first as it gives it time to cool down
Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft
Mash the cherries down a bit with a potato masher or fork
Bring to the boil and let it bubble for 10 minutes, stirring occasionally
Take it off the heat and pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down.
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
Make the vanilla sponge by mixing the butter and caster sugar in a large bowl ideally using an electric mixer, for around 3 minutes
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in until you can't see any flour anymore
Gently fold in the white chocolate chips
Divide the mixture between the tins, use scales for accuracy if you like
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
If the cakes have domed on top, level them off with a cake leveller or a knife
To make the filling use an electric whisk to whip up the double cream, vanilla extract and icing sugar until thick
Put the first sponge on your cake stand and spread or pipe over some of the cream filling. Then add some of the jam, letting it drip down the sides
Add the second sponge and do the same
Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)
Serve immediately, leftovers will keep for 2-3 days in the fridge