1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat together granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
4. Add buttermilk and vanilla extract to the wet ingredients and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in boiling water until the batter is smooth (the batter will be thin).
7. 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.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cherry Filling: 9. In a medium saucepan, combine cherries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. 10. Remove from heat and stir in vanilla extract. Allow the cherry filling to cool completely.

For the Whipped Cream: 11. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembling the Cake: 12. Place one cake layer on a serving plate. Spread half of the cherry filling over the top. 13. Spread a layer of whipped cream over the cherry filling. 14. Place the second cake layer on top and spread the remaining cherry filling over it. 15. Frost the entire cake with the remaining whipped cream. 16. Garnish with grated dark chocolate and fresh cherries.