Cream vegetable shortening and the 1 cup sugar until fluffy.
Add egg yolks, one at a time; beat well after each.
Stir in vanilla.
Sift together flour, cocoa, soda, and salt; add to creamed mixture alternately with cold water; beat well after each addition.
Beat egg whites until soft peaks form; gradually add the 3/4 cup sugar; beat to stiff peaks.
Fold into batter until blended.
Bake in greased and floured 13x9x2 inch baking pan at 350° for 35 to 40 minutes.
Cool.
Cut into squares.
Top each serving with a dollop of Cream Cheese Topper and warm Cherry Sauce.
Cream Cheese Topper: In small mixer bowl, beat together one 8 ounce package softened cream cheese, 1/4 cup sugar, and 2 tablespoons milk until fluffy.
Cherry Sauce: Drain 1 can (29 ounces) pitted dark sweet cherries; reserve syrup.
In small saucepan, combine 1/4 cup sugar and 2 tablespoons cornstarch.
Stir in reserved syrup.
Cook and stir until thickened and bubbly.
Remove from heat; stir in cherries and 1/4 cup burgundy.