Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lightly dusting with cocoa powder. Line the bottoms with parchment paper for easier release.

In a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir on low speed until the dry ingredients are thoroughly mixed.

In a separate medium-sized bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well incorporated.

Gradually add the very hot coffee (or water) to the wet mixture, stirring continuously to avoid scrambling the eggs. The mixture will be thin but that's expected.

Slowly combine the wet ingredients with the dry mixture. Beat on medium speed for about 2-3 minutes until the batter becomes smooth and uniform.

Evenly divide the batter between the two prepared cake pans. For precise results, use a kitchen scale to ensure equal distribution.

Place both pans on the center rack of your preheated oven and bake for 35-40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.

Let the cakes rest in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.

In a small saucepan, heat the sugar and water over medium-high heat, stirring occasionally until the mixture reaches a boil.

Allow it to simmer for 1 minute before removing from heat. Stir in the Kirsch or cherry juice and let the syrup cool fully.

In the bowl of your stand mixer, pour in the heavy cream, granulated sugar, and vanilla extract.

Start whipping at a low speed, gradually increasing to a higher speed for a smoother consistency. Continue whipping for about 8-10 minutes until the cream holds stiff peaks.

Slice each cooled cake layer horizontally, creating four thin layers in total.

Place one cake layer on a serving plate or cake stand, then generously brush the top with the cherry syrup.

Spread a cup of whipped cream evenly over the cake layer, followed by a layer of halved cherries pressed gently into the cream.

Repeat the layering process with the remaining cake layers and cherries, excluding the very top layer.

Once assembled, coat the top and sides of the cake with the remaining whipped cream. Smooth the cream evenly with a spatula.

Garnish the cake with fresh cherries on top and optional dark chocolate shavings on the sides for an elegant touch.

Refrigerate for 3-4 hours before serving to allow the cake to firm up and the flavors to meld beautifully.