Drain a large glass of cherries and leave to drain well. Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in alternately with 5 tbsp. chai syrup.
Stir in the cherries and fill into a greased springform pan (26 cm Ø) dusted with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
Remove and let it cool down on a cake rack.
Drain a small glass of cherries and let them drain very well. Finely chop the chocolate. Mix the cherries and 2 tbsp. chai syrup with a blender. Stir in the chocolate.
Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Carefully remove the cake from the tin and place it on a plate. Spread the cream on top. Spread cherry puree on top and swirl a little with a fork.