Start this recipe by whipping the 3 tubs of cream with 2 tsp vanilla and 2 tbsp icing sugar to stiff peaks. Place 1 sponge round onto a cake board and soak with syrup. Spoon half of the red cherry pie filling into the centre and pipe around with the whipped cream and also some on top. Cover with another layer of sponge and repeat the process, Finish off with the 3rd sponge on top. Cover the sides and top with remaining cream and smooth out. Pipe rosettes around the edge. To make the chards, melt the chocolate and place spoonfuls onto trays lined with clingfilm. Use the back of a spoon to drag into a long chard. Allow to harden then place decoratively around the outer edge of the cake. Break up some chards of white chocolate onto the top and arrange the raspberries over and fresh rosemary sprigs. Dust with icing sugar and serve