Preheat your oven to 350°F (177°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the boiling water—don’t worry, the batter will be thin.

Divide the batter equally between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cakes cool, whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over it and top with half of the cherries.

Place the second layer of the cake on top, and repeat the process with the remaining whipped cream and cherries.

Top with chocolate shavings for that extra touch. Slice, serve, and enjoy the delightful flavors!