Place a cookie cooling rack over a sheet pan. Place one matzo on the rack. Spread to the edges with about 3 rounded tablespoons of the ganache. Scoop about 1-cup of the vanilla whipped cream in the center of the square and spread in an even layer to about 1/4-inch from the edge. Top with a second sheet of matzo and again spread with the ganache. Scoop about 1 cup of the chocolate whipped cream in the center of the square and spread in an even layer to about 1/4-inch from the edge. Repeat, alternating the two whipped creams, until you top with the final (ninth) matzo. Spoon most of the remaining ganache in the center of the top square and spread it toward the edges, teasing it here and there to begin to drip down the sides.