Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and baking soda.

Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth using an electric mixer.

Gradually add the hot water, mixing well. The batter will be thin, which is fine.

Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once cooled, slice each cake in half horizontally to create four layers.

Layer the cake by brushing with cherry juice, topping with whipped cream and cherries.

Repeat for all layers, finishing with whipped cream and cherries on top. Optionally, decorate with chocolate shavings.