Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to ensure there are no lumps.

Add in the eggs, milk, vegetable oil, and vanilla extract. Mix well until smooth.

Carefully fold in the boiling water. This will help keep your cake moist and fluffy.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes until a toothpick inserted comes out clean.

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the cherry filling by mixing the cherries with cherry liqueur and letting them marinate for about 20 minutes.

Once the cakes have cooled, slice each layer in half horizontally, giving you four layers total.

Place one layer on a serving platter and spread a generous amount of whipped cream over it, then add a portion of the cherry mixture.

Repeat for the next two layers.

Top the final layer with more whipped cream and garnish with dark chocolate shavings and a few cherries.