Beat eggs with oil, sugar and vanilla sugar until frothy. Mix flour with baking powder and stir in. Add cocoa and milk. Pour the dough into a greased springform pan (26cm) and distribute the drained cherries on it, then bake at 180 degrees for 40 minutes.
Drizzle the cold cake with the milk and let it steep overnight. The next day, whip the cream with the cream stiffener until stiff, brush the cake with it and sprinkle with chocolate sprinkles.