• To begin, preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Slowly pour in the hot water and stir until the batter is smooth.
• Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely before assembling the cake.

Assembling the Cake

• In a large bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Set aside.
• Place one cake layer on a cake plate or platter. Spread a layer of whipped cream over the top of the cake. Scatter the chopped cherries over the whipped cream, making sure to leave a border around the edge of the cake. Top with the second cake layer.
• Spread a thin layer of whipped cream over the entire cake to create a crumb coat. This will help to seal in any crumbs and create a smooth surface for the final layer of whipped cream.
• Using a piping bag or a spatula, spread the remaining whipped cream over the top and sides of the cake. Use a bench scraper or a spatula to smooth out the whipped cream and create a clean finish.
• Top the cake with chocolate shavings or curls for a beautiful and delicious garnish. Chill the cake in the refrigerator for at least 30 minutes before serving.