- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters, about 10 minutes. With the mixer at low speed, drizzle in the oil.
- Sift the dry ingredients over the egg mixture, then fold in using a whisk. Spoon the batter into the prepared pan.
- Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely. Run the blade of a knife between the cake and the pan, then unmould. Clean the springform pan.
- In a food processor, purée the ricotta, cream, honey and orange zest until very creamy, about 2 minutes. Spoon two-thirds of the ricotta cream into a bowl and gently stir in the chopped chocolate. Set the plain ricotta cream aside.
- Slice the cake horizontally to obtain 3 layers.
- Place 1 cake layer in the clean springform pan and spread with half of the chocolate ricotta cream. Cover with a second cake layer and spread with the remaining chocolate ricotta cream. Top with the third cake layer and cover with the reserved plain ricotta cream. Refrigerate for 8 hours or overnight. Unmould the cake and place on a serving platter.
- On a work surface dusted with icing sugar, roll out the marzipan into a 14-inch (36 cm) disc, about inch (3 mm) thick. Drape the marzipan over the cake and smooth down the sides to completely cover it. Tuck any excess under the cake.
- In a bowl, whisk together the icing sugar and water. Pour the glaze over the cake, letting it drip down the sides. Top with the cherries.