Chocolate Cherry Valentine Torte

Heat oven to 350 °F (175°C). Grease and flour three three 9-inch round baking pans. For Torte: Beat egg whites until foamy in a medium bowl; gradually add 1/2 cup sugar and beat until stiff peaks form. Set aside. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Bake remaining layer, if necessary. Cool 5 minutes; remove from pan to wire rack. Cool completely. For Cream Filling: In a medium bowl, combine heavy cream, sugar and vanilla extract and beat until stiff with an electric mixer. For Chocolate Whipped Cream: In bowl, combine sugar and cocoa; add heavy cream and vanilla and beat on low speed to blend. Beat on high speed until stiff. To Assemble: Place first cake layer on serving plate; pipe or spoon a 1-inch border (1/2 inch thick) with the Cream Filling around outer edge of layer. Spread half of cherry pie filling in center. Top with second cake layer. Spread layer with half of the remaining Cream Filling. Top with third cake layer. Spoon remaining pie filling on top of cake to within 1 inch of edge. Frost sides of cake with Chocolate Whipped Cream. Pipe top edge with remaining Cream Filling. Refrigerate until serving time. Cover; store leftover torte in refrigerator.