Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, baking powder and salt; blend well. Set aside.
In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.