Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.

In a large mixing bowl, beat the eggs and granulated sugar on high until light, pale, and fluffy (about 8–10 minutes).

Sift together the flour and cocoa powder, then gently fold the dry mix into the egg mixture in batches, being careful to keep the batter airy.

Divide the batter evenly among the three pans. Smooth the tops and bake for about 15 minutes, or until a toothpick comes out clean. Do not overbake.

Cool the layers in the pans for 5 minutes, then turn them out onto wire racks to cool completely.

Chill a large bowl and beaters. Pour in the heavy cream, add the powdered sugar and vanilla, and whip until stiff peaks form. Keep the whipped cream chilled until assembly.

If using canned cherries in syrup, drain a bit but reserve some syrup. For fresh cherries, pit and lightly macerate with a little sugar and splash of liqueur, if desired.

Place one cake layer on a cake board or plate. Brush lightly with cherry liqueur (or syrup). Spread a layer of whipped cream, then add cherries. Repeat with second layer.

Top with the third layer and cover the whole cake with the remaining whipped cream.

Decorate the edges or top with chocolate shavings and whole cherries. Chill the cake for at least 1 hour before slicing to let it set.