Preheat oven to 350 degrees F

Butter and flour two 9" cake pans

Sift the unsweetened cocoa powder, all purpose flour, baking soda, baking powder, and salt, set aside.

In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.

Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing

Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles

Bake the cakes for about 28-30 minutes or until fully cooked through

Allow the cakes to completely cool

Place cherries, sugar, salt, and cornstarch into a sauce pan and cook over medium low heat for about 20 minutes. stir often

Let the cherry mixture cool completely

In a large bowl, whip heavy cream until stiff peaks are just about to form. Add the vanilla extract and powdered sugar and mix until peaks form.

Place 1 cake layer on a cake plate, using a spatula, spread 1/3 cup of the homemade whipped cream and 1/2 cup of the cherry filling over the layer. Add the second cake layer and spread most of the remaining homemade whipped cream all over the top and sides.

Pipe the remaining whipped cream around the edges and place the remaining cherry filling in the center.