Put a piece of parchment on the counter. Invert the chocolate cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake and then two half circles (as shown above in the pictures).
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
Place the two chocolate cake half circles inside the acetate and place them against the sides of the acetate. Fill in the center gap with cake scraps, as shown above.
Use the back of a spoon to spread 1/4 cup of the chocolate ganache over the chocolate cake, making sure to spread up against the acetate.
Spread sprinkle the chocolate ganache with pie crumbs, followed by 1/2 of the cherry pie filling and 1/3 of the mascarpone frosting.
With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall - high enough to support the height of the finished cake.
Set one of the full chocolate cake layers round on top of the mascarpone frosting and repeat the chocolate ganache, pie crumbs, cherry pie filling and mascarpone frosting.
Nestle the last chocolate cake layer on top of the mascarpone frosting and decorate with remaining mascarpone frosting, fresh cherries and leftover pie crumbs.
Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and the fillings. The cake will keep in the freezer for up to 2 weeks, covered in plastic wrap.
At least three hours before you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumb, pop the cake out of the cake ring and gently peel off the acetate. Let it defrost in the refrigerator for a minimum of 3 hours.