Prepare gluten-free chocolate cake mix according to directions. Allow to cool, preferably overnight. If desired, soak cake with 1/2 cup kirsch cherry brandy or cherry juice. 

Prepare pudding. You can use instant or cooked, but it needs to be thoroughly chilled which ever you choose. 

Whip the cream. This is easier to accomplish if whisked in a metal bowl that has been stored in the freezer for a few hours. (But not absolutely necessary.) Whip cream until soft peaks form, approximately 2.5 minutes. Be careful not to overwhip, as it will start to turn to butter. 

Cut cooled cake into chunks, and layer 1/3 of the prepared cake into a large glass bowl. Top with 1/3 of the pudding, then 1/2 of the cherry pie filling, and finally 1/3 of the whip cream. Repeat layers until ingredients are used.

Adorn the top of the trifle with the fresh cherries, and shaved chocolate if desired. Refrigerate at least an hour prior to serving.  .