Preheat oven to 350°F

Grease a 9”x12” baking pan

Drain the sour cherries from the jar and reserve half a cup of the syrup.

Whisk together the all-purpose flour, baking powder, and ground cinnamon. Set aside.

Beat the unsalted butter, granulated sugar, and beet syrup until creamy.

Add the eggs one at a time. Make sure each is incorporated into the batter before adding the next.

Add the dry ingredients and mix until just combined.

Fold the almond slivers and shaved chocolate into the mixture.

Add the sour cherry syrup to the batter and fold.

Spread the dough in the pan and evenly place half of the sour cherries on top, pushing each one down into the batter.

Bake 30-40 minutes or until golden brown.

Immediately after removing the pan from the oven, place the remaining cherries in the hollows of the sunken cherries on the top of the cake and gently push down.

De-pan the cake and let it cool completely on a wire rack.

Cut into squares and plate.

Whip the heavy cream together with the powdered sugar.

Use a tablespoon to place a dollop of whipped cream on each square.

Sprinkle the leftover shaved chocolate over the whipped cream on each square and serve.