Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until there are no lumps.

Add eggs, vegetable oil, buttermilk, and vanilla extract to the dry mix and blend using an electric mixer on medium speed for about 2 minutes until smooth.

Gradually pour in boiling water, mixing on low speed until smooth; the batter will be thin.

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

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, invert onto a wire rack to cool completely.

For the cherry filling, combine cherries with a little sugar in a saucepan over medium heat. Stir until juices release, then add dissolved cornstarch and cook until thickened. Add Kirsch if desired.

In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form, about 3-4 minutes.

Place one cooled cake layer on a serving platter, spread with whipped cream, then layer with cherry filling. Top with the second cake layer and frost with remaining whipped cream.

Decorate with chocolate shavings and fresh cherries. Refrigerate for 2-3 hours before serving.