Combine 1 tblsp. flour and cocoa. Lightly grease two 9" round layer cake pans; dust with flour/cocoa mixture.
Sift together 2 c. cake flour, salt and baking powder. Set aside.
Drain cherries, reserving juice. Chop cherries, and set aside.
Cream butter; gradually add sugar and blend until light and fluffy. Add eggs, chocolate, evaporated milk, reserved cherry juice and food color. Beat until smooth. Blend in dry ingredients. Fold in cherries.
Bake in prepared pans in moderate oven (350°) 25 to 30 minutes. Remove from pans and cool on racks. Carefully split cake layers.
Put layers together and top with Devil’s Creme; reserve ½ c. Creme to decorate top. (We used a cake decorator—#30 tip—to pipe frosting on.) Decorate with chocolate candy kisses. Refrigerate to set Creme.