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

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring until just combined.

Carefully mix in boiling water into the batter until well combined.

Divide the cake batter evenly between the two prepared pans and bake for 30 to 35 minutes.

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

In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring for 5-7 minutes until thickened.

In a large bowl, mix heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.

Place one cake layer on a serving plate and spread half of the cherry filling and half of the whipped cream. Repeat with the second layer.

Dust the top lightly with cocoa powder and garnish with dark chocolate shavings and fresh cherries.