1. Preheat oven to 350°.
2. Butter the sides and bottom of a 9" springform pan.
3. Using a double boiler, place a heat proof bowl over a pan of simmering water making sure the bowl is not touching the water. Melt chocolate and butter and stir until smooth and combined.
4. In a separate large bowl, combine eggs, 1/2 C sugar and salt and mix with hand mixer until pale and thick, about 6-7 minutes.
5. Fold half of the egg mixture into the chocolate mixture until combined.
6. Add remaining egg mixture and fold until well combined.
7. Pour batter into spring form pan and place in oven and bake until top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
8. Remove from oven and allow to cool completely before removing from pan.

To make Cherry Compote topping:

1. In a small sauce pan combine pitted cherries, 1/4 C sugar and 1/2 C water and cook over medium heat for 5 minutes.
2. In a small bowl, combine the cornstarch and 2 tbsp water and mix until combined.
3. Add to cherry mixture and cook over med-low heat until sauce is dissolved . About 4-5 minutes stirring often. Sauce will thicken.
4. Remove and allow to cool.
5. When serving, pour cherries over cake and dust with powdered sugar.