Mousse: Melt chocolate in medium bowl over hot water set over low heat. Stir until smooth. Remove from water. Whisk egg yolks with 4 Tablespoon. sugar and water in a small bowl. Set bowl in a pan of simmering water. Heat, whisking constantly, until mixture reaches 160 degrees. Remove from heat and immediately whip with mixer until cool. Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream with remaining 1 Tablespoon. sugar until stiff. Fold into chocolate mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top. Cover; freeze at least 6 hours until set. to unmold mousse, rinse metal spatula with very hot water, dry quickly and run spatula around rings outer edge and center. Dip mold into tepid water to come halfway up its side for 5 seconds. Set platter on top of mold. Quickly invert mold and platter. Shake gently downward. Carefuly lift up mold. Smooth top of mousse with spatula. Freeze 5 minutes. Garnish: Reserve 8 whole berries. Quarter remaining berries lengthwise; mix with kirsh and 1 Tablespoon. Sugar. Spoon into center of mousse. Whip cream with 1 Tablespoon. sugar; spoon around dessert. Garnish with whole berries.