The farms in the hills of the Danube are famous for their cherries. Tucked into kirsch-scented whipped cream for a chocolate roulade, they are put to very good use. A plunge-handled cherry pitter makes short work of the tedious job of stoning the cherries. In Europe, cooks use a few drops of bitter almond oil to heighten the flavor of the cherries. It’s hard to locate here, but a bit of almond extract has a similar effect.