Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø).
Drain the cherries (use the juice for other purposes). Chop the chocolate coating. Separate 5 eggs. Beat the egg whites until stiff, then pour in 100 g sugar.
Cream 225 g butter, vanilla pulp and 120 g sugar with the whisks of the mixer. Stir in 3 eggs and 5 egg yolks separately. Fold in the beaten egg white in 3 portions. Carefully stir the chopped couverture, almonds, hazelnuts, cinnamon, 1 pinch each of nutmeg and clove powder into the sugar-egg mixture.
Put the dough into the mould and smooth it down. Spread cherries on top. Bake in a hot oven for about 45 minutes. Take out and let cool down. Serve with whipped cream.