1-Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with greased parchment paper to ensure nothing sticks.

2-In a large bowl, whisk together 2 1/3 cups all-purpose flour, 2 cups granulated sugar, 2/3 cup Dutch-processed cocoa powder (sifted if lumpy), 1 teaspoon baking soda, and 1 teaspoon kosher salt until everything’s nicely mixed.

3-In a small bowl, combine 1 1/4 cups hot strong coffee with 2 tablespoons rum or brandy. In another bowl, whisk 2 large eggs, 1 cup buttermilk, 1/2 cup mild-flavored vegetable oil, and 1 teaspoon vanilla extract until smooth.

4-Add half of the coffee mixture and the egg mixture to the dry ingredients; stir until smooth, then whisk in the remaining coffee mixture. This step keeps the batter airy and moist don’t rush it!

5-Divide the batter between the prepared pans and tap them gently to release any air bubbles. Bake for about 30 minutes, or until a tester inserted in the center comes out clean.

6-For the cherry filling, combine 4 cups pitted fresh or frozen sweet dark cherries, 1/4 cup water, and 2 tablespoons kirschwasser or brandy in a medium saucepan over medium heat. Cover and cook until tender (about 10 minutes for frozen, 15 for fresh).

7-Whisk 1/2 cup granulated sugar and 1 1/2 tablespoons cornstarch in a small bowl. Strain the cooked cherries, reserving the fruit and juice. Return the juice to the saucepan, whisk in the sugar mixture, and cook over medium heat, stirring constantly, until it boils and thickens (about 3 minutes). Stir in the reserved cherries and cook for 30 seconds more; cool to room temperature and refrigerate if needed.

8-For the whipped cream, beat 2 cups heavy whipping cream, 1 to 2 tablespoons confectioners’ sugar, and 1 teaspoon vanilla extract in a stand mixer on medium speed until it holds marks, then finish by hand for a few seconds to get it just right.

9-To assemble, place one cake layer on a plate, spread half the whipped cream over it, then add half the cherry filling. Repeat with the second layer, the rest of the whipped cream, and the remaining cherry filling. Top with chocolate shavings if you like, and serve right away or chill for up to 24 hours.