Prepare the cake
Bake the chocolate cake or brownies according to instructions. Allow them to cool completely before slicing or crumbling into 1 inch cubes.

Prepare the chocolate pudding
Whisk together pudding mix with milk (or make your homemade chocolate pudding). Once thickened, transfer to the fridge and let it cool fully.

Make the whipped cream
In a chilled bowl, pour the cold heavy cream. Add powdered sugar and vanilla extract. Using a mixer (stand or handheld), begin whipping on low speed. Once the cream thickens and starts to hold its shape, increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip or you may end up with butter.

Assemble the trifle

• Spread half of the cake cubes into the bottom of a 9 inch trifle bowl or deep glass serving dish. Press gently to form an even layer.

• Drizzle half of the cherry liqueur or cherry syrup over the cake. If omitting alcohol, drizzle cherry juice or syrup lightly.

• Spoon half of the chocolate pudding over the cake.

• Spread half of the cherry pie filling over the pudding layer.

• Top with half of the whipped cream, smoothing gently.

• Repeat with the remaining cake, drizzle with remaining liqueur, then pudding, cherries, and finish with whipped cream on top.

Chill
Cover and refrigerate the assembled trifle for at least one hour, or for best results, overnight. Chilling allows the flavours to meld and the cake to soften.

Garnish and serve
Just before serving, garnish the top with fresh cherries, shaved chocolate or sprinkles, and a light dusting of cocoa powder or icing sugar. Scoop generous portions and serve cold.