Line the bottom of 4 (8-inch) round cakepans with waxed paper.
Grease and flour waxed paper, set aside.
Combine egg yolks, sugar, and baking powder, beat at high speed of an electric mixer 2 to 3 minutes or until mixture is thick and lemon colored.
Combine cocoa and breadcrumbs, and stir into the yolk mixture.
Stir in vanilla, fold in ground pecans.
Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form, gently fold one-fourth of egg whites into yolk mixture.
Fold remaining egg whites into yolk mixture.
Pour batter evenly into the prepared pans, spreading top smoothly.
Bake at 350° for 15 minutes or until layers spring back when they are lightly touched.
Do not overbake.
Cool in pans 5 minutes.
Invert layers onto wire racks, and gently peel off waxed paper.
Let cool completely.
Measure and set aside 1 1/2 cups Mocha-Buttercream Frosting for piping.
Spread remaining frosting between layers and on top and sides of torte.
Spoon reserved frosting into a large decorating bag fitted with large metal.
Pipe 12 decorative mounds of frosting evenly around top edges of torte.
Fit decorating bag with large metal.
Pipe remaining frosting around base of torte in a shell design.
Gently nestle a chocolate heart at an angle into each mound of frosting on top of torte, place a maraschino cherry half at base of each.
Sprinkle chocolate shavings in center of the torte.
Chill.