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

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth. Carefully stir in the boiling water until well combined (the batter will be thin).

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Once the cakes are cool, slice each cake in half horizontally. You will have four layers.

Whip the heavy cream with powdered sugar until stiff peaks form.

Place one layer of cake on a serving plate. Moisten with some of the reserved cherry liquid, then spread with a layer of whipped cream and top with cherries. Repeat with the next two layers.

Place the final layer on top and frost the entire cake with the remaining whipped cream. Garnish with chocolate shavings and additional cherries if desired.

Chill in the refrigerator for at least an hour before serving.