Chocolate Meringue Cake 

6 egg whites
1 2/3 cup sugar
1 pint whipping cream
4 oz. sweet chocolate
1 (10 oz) jar sweet black cherries
Powdered sugar
2/3 cup and  3 tbsp. cocoa
Whipped cream 

Preheat oven to 250 F.  Prepare space for four 7 inch rounds, greasing and flouring cookie sheets. Mark the circle by tracing around a 7 inch plate. Beat egg whites until stiff. Add 1 tbsp. Of measured sugar and continue beating 30 seconds. Egg whites should be stiff enough to remain in bowl, when turned upside down. Sift cocoa and remaining sugar, quickly cutting and folding into whipped egg white. Spread or pipe mixture into the rounds on cookie sheets, and bake for 1 1/4 hours, or until dry and crisp. Pit the cherries, and cut in half. Pour a little white wine or kirsch over them. Drain before using. Break the chocolate into small pieces, put into pan with five tablespoons water. Stir continually over gentle heat until melted. Cool. When meringues have baked and are cool, begin whipping the cream. As it thickens, add chocolate and continue to beat until cream holds its shape. Cover each meringue round with a layer of cream, topped with 1/4 of the cherries.  Freeze if desired. Thaw in refrigerator 24 hours. Just before serving, dust top with powdered sugar and decorate with a little extra whipped cream and chocolate curls.