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

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

Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth, then gradually add boiling water.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

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

Prepare the cherry filling by simmering cherries in syrup with granulated sugar for 5-7 minutes, thickening if desired.

In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the cake by stacking layers with whipped cream and cherry filling in between.

Chill the assembled cake in the refrigerator for 2-3 hours before serving.

Garnish the chilled cake with chocolate shavings and fresh cherries before serving.