Having this problem for years.
I make a 100% real whipped cream black forest cake. The only way to get a
good production and ease handling of this cake is to build it then freeze
it. Then I just take the cake out of the freezer as needed and finish them
off. The problem I always have is that the cherries remain frozen in the
center (bottom layer)as the rest of the cake is defrosted and ready to eat.

I would like to keep the cherries in the cake since it really adds to it.

Any ideas.

John