Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Cake Batter:
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is well combined (it will be thin).
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
Prepare the Cherry Filling:
In a small bowl, combine the cherry pie filling with the kirsch or cherry juice. Set aside.
Make the Whipped Cream Frosting:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Cake:
Once the cakes are completely cooled, slice each cake layer in half horizontally to create four layers. Place one cake layer on a serving plate. Spread a layer of the cherry filling on top. Add a layer of whipped cream frosting over the cherries. Repeat with the remaining cake layers, cherry filling, and whipped cream, ending with a layer of cake.
Frost the Cake:
Frost the entire outside of the cake with the remaining whipped cream frosting. Garnish the top and sides with chocolate shavings or curls. If desired, decorate with fresh cherries.
Chill and Serve:
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!
