Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the boiling water. The batter will be thin, but that's normal.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Once the cakes are completely cooled, use a serrated knife to level the tops if necessary.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate and spread half of the cherry pie filling over the top.
Spread a layer of whipped cream over the cherries and place the second cake layer on top.
Frost the top and sides of the cake with the remaining whipped cream.
Garnish with chocolate shavings and fresh cherries.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Enjoy!
