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I haven't made one since college (which was not this century); I have no clue what recipe I used, I didn't even own a cookbook at the time. That said, if you aren't too worried about "authenticity" it doesn't have to be a sponge, just don't go too rich or dense. You want a cake that will absorb the syrup and not compete too much with the cherries and cream. 

About kirsch... It's not something most folks would want to sit a drink. During decluttering I got rid of a split that had been in the cupboard so long I had no idea what it had been purchased for, even after searching my recipe library; it is not terribly versatile. Feel free to substitute something like rum, or skip the booze entirely, just don't call it Schwarzwälder Kirschtorte in front of a German.

It's a long time since I made a Black Forest Cake, but I have made a few and eaten more. Always sponge of some kind, I think the last one I made was genoise sponge. I'd expect a more dense chocolate cake would be a bit too rich and heavy when assembled. 

I like kirsch, and have a bottle I bought in Germany about 10 years ago, but I only use it in cooking, though it is drunk from little thimble glasses with coffee after dinner. I agree with Fyretigger, you don't need kirch, rum is a good sub, or grape brandy, but if possible stick with spirit rather than sweet liqueur. The name Kirschtorte comes from the cherries (Kirschen) rather than the liqueur 

Dont know what's available where you live but I have made with a jar of cherries in booze infused syrup, which is a good shortcut

The best Black Forest gateau I ever tasted was made by a bakery in Marlow, England .. Burgers.. they had a base of a chocolate biscuit pastry (around 1 cm thick), then a layer of chocolate sponge, a light chocolate mousse as first layer filling (about 2cm), then sponge, cream & cherries , followed by sponge (so 3 cake layers)..; cream around the circumference, with chocolate shavings half way up the sides.. and of course a lovely flat top with rosettes of cream & a cherry at each portion .. divine .. never managed to replicate , but now you've raised this ancient memory for me I may just have to give it another try!! 

Photos & tasting notes please Bayareakitchendabbler.. I can almost tatse it now!!

Looks very tempting! How was it received by your guests??