Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.

In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Mix thoroughly until smooth.

Gradually stir in the boiling water until the batter is smooth.

Pour the batter evenly into the prepared pans and bake for 30-35 minutes.

Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.

Combine cherries and sugar in a saucepan. Cook over medium heat for 5-7 minutes until juices are released.

Mix cornstarch and water to create a slurry, then add to the cherry mixture and cook until thickened.

Whip the heavy cream on medium-high speed until soft peaks form, then gradually add powdered sugar and whip to stiff peaks.

Place one cake layer on a platter, spread whipped cream and half of the cherry filling on top, then add the second layer.

Frost the entire cake with remaining whipped cream, garnish with chocolate shavings and fresh cherries.

Refrigerate the completed cake for 2-3 hours before serving.