Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth.

Gradually stir in the hot water (the batter will be thin—this is normal).

Divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices.

Remove about 1 cup of the cherry mixture and set aside for the sauce later.

Return the remaining cherries to the heat and stir in the almond extract. Thicken the mixture by adding the cornstarch slurry and cooking until it reaches a jam-like consistency. Let cool completely.

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.

Place one cake layer on a serving plate. Spread a generous layer of whipped cream pipe a border around the edge before spooning some cherry filling in the center..

Repeat with the second layer.

Add the third cake layer, spread whipped cream around the sides and on top.

Pipe additional whipped cream decoratively around the edges.

Garnish with whole cherries and chocolate sprinkles and shavings. (optional)

Before serving, warm the reserved cherry sauce over low heat.

Use a hand blender to blend it until smooth, then check the consistency. If it’s too thick, stir in a little water or cherry juice until it reaches a pourable consistency.

Serve warm alongside the cake.