1. Take three eggs, 1 Tbsp vanilla extract, 3/4 cup buttermilk, 3/4 cup oil in a bowl, and mix everything well.

2. Sift 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 3/4 tsp salt.

3. Add 1 1/2 cups of white granulated sugar, and beat for about 2 minutes with a hand blender.

4. Pour the cake batter into an 8 x 3 inch greased pan—Bake @375 F for 40 minutes. Cut the cake into two layers.

5. To prepare the cherry filling and syrup, start by pitting the cherries. Take about 1 1/2 cups of fresh cherries, add 1/4 cup sugar, 1/2 cup water, 2 Tbsp Kirsch brandy, let the mixture boil for about 7 to 8 minutes. Strain and cool the mixture thoroughly before using it.

6. In a cold, chilled bowl, take 3 cups of heavy whipping cream. Whip the cream on a low setting by adding 1/3 cup of powdered Sugar halfway through the process. Whip until the stiff peaks are formed.

7. Place the bottom layer of the cake and add 1/4 cup of cold sugar cherry syrup. Layer the cake with whipped cream and cherry filling on the top of whipped cream. Add another layer of whipped cream before placing the second layer on top. Repeat this process for the top layer and cover the remaining cake with the frosting.

8. I have used Lindt chocolate shavings to garnish the cake.