Preparation

• Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
• In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly mixed.
• In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until the batter is smooth and well combined.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• While the cakes are cooling, beat the heavy cream and powdered sugar together until stiff peaks form. Refrigerate until ready to use.
• Place one cake layer on a serving plate. Spread a thick layer of whipped cream over the top, then spoon cherry pie filling evenly over the whipped cream. Place the second cake layer on top and repeat with more whipped cream.
• Use the remaining whipped cream to frost the sides of the cake, smoothing it with a spatula for a clean finish.
• Sprinkle chocolate shavings over the top of the cake and arrange fresh cherries in a circle around the edge for a simple yet elegant decoration.
• Refrigerate the cake for a few hours before serving to allow the flavors to meld together. Store leftovers in the refrigerator, covered, for up to three days.