1. Prepare the Crust:

1. Preheat 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, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
4. Stir in boiling water until batter is smooth (it will be thin). Pour evenly into prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
7. Drain cherries, reserving juice. Mix cherries with kirsch and 1/4 cup of the reserved juice.
8. Slice each cake layer horizontally to make 4 layers. Place one layer on a serving plate, soak with cherry juice mixture, then spread with whipped cream and cherries. Repeat with remaining layers.
9. Frost the outside of the cake with remaining whipped cream. Garnish with chocolate shavings and whole cherries if desired.