If you are trying to make a black forest cake, the best thing to do is get canned sour cherries (not maraschino), and make a reduction out of the liquid in the jar. Cut up the cherries and fold them into your whipped cream (black forest is traditionally filled with cherries and whipped cream). On the stove, add either some kirschwasser or PURE cherry extract (can get it from Olive Nation) and use that to brush the cake. I personally would not use the WASC if someone is expecting a traditional black forest, because it's generally made with a chocolate genoise which is very light and designed to soak up a lot of liquid. But if someone likes a denser cake, then you can use the WASC and still fill it with whipped cream.