Preheat the oven to 400° Fahrenheit.

Grease 2 9-inch round cake pans and line each pan with a parchment circle.

In a medium saucepan, combine the water and butter.

Bring the mixture to a rolling boil.

Remove the pan from the heat and, using a wooden spoon, quickly stir in the flour and mix until well combined. The mixture will look like mashed potatoes.

Place the mixture over medium heat and stir for approximately 20-30 seconds to cook the rawness out of the flour.

Place the mixture into the bowl of an electric mixer and allow it to cool for 1 minute.

Using the paddle attachment, mix the dough on low speed to cool it down even further.

On medium speed, add 1 egg and blend until it is well incorporated.

Add another egg and blend well. Add the final egg and the vanilla and blend well. The mixture should be very satiny and shiny looking.

Using a rubber spatula, place half the dough in each prepared cake pan.

Using a small offset spatula, spread the dough as evenly as possible.

Bake the layers for 25-30 minutes or until nice and brown. The layers will look uneven.

Allow the layers to cool for about 5-10 minutes in the pans.

Gently place a large plate over each layer and carefully flip each pan to release the cakes.

Cool the layers completely.

While the layers are cooling make the ganache.

In a medium saucepan, bring the cream to a boil. Remove from the heat.

Whisk in chocolate chips until mixture is smooth.

Pour the ganache into a bowl, and allow it to cool down to room temperature.

Allow each of the ice creams to soften for approximately 10 minutes.

Spray a 9-inch springform pan with nonstick cooking spray. Place it onto a sheet pan in case some of the ice cream leaks through the edges of the pan.

Place 1 pâte à choux layer in prepared springform pan flat side down.

Using an ice cream scoop, press alternating flavors of each ice cream on top of the pâte à choux slightly overlapping each scoop so that they touch each other.

Using an offset spatula gently press down on the ice cream to flatten slightly.

Drizzle spoonfuls of ganache over the ice cream scoops.

Scatter cherries, if using, over the ice cream and ganache.

Scoop more ice cream on top of the ganache and cherries to cover. Do not overfill the pan.

Place the remaining layer of pâte à choux flat side down on top of the ice cream and ganache. Press down gently. The top layer should look like mountains.

Cover the top of the cake with plastic wrap, and freeze, still on the sheet pan, until just firm enough to slice. Depending on how fast your freezer freezes this could take anywhere between 1-4 hours or overnight.

When ready to serve, remove cake from freezer and uncover.

Allow cake to stay at room temperature for 10 minutes to warm up. Release the sides of the springform pan and place cake on a serving platter.

Sieve confectioners’ sugar over the cake in a heavy layer to resemble the Carpathian Mountains.

Using a long, sharp knife, cut slices and serve.