Chocolate and Cherry

APAW. We ended up using a blend of cherry filling made with cornstarch (loose) and tapioca starch (very nearly ectoplasm) which gave it a really great mouth feel, if you can believe it. I was really surprised--the tapioca batch looked like a disgusting disaster, but sandwiched by cake, it was great. Making a sturdy dam of buttercream was essential to successfully crumb coating--any leakage at all became an infinite spring of cherry in our test cake.

Done