Preheat your oven to 350°F (175°C). In a large bowl, combine all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well.

Combine Wet Ingredients

In another bowl, beat the eggs and then add milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine and Bake

Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly into two greased 9-inch round cake pans and bake for 30-35 minutes. Allow to cool completely.

Vanilla Parfait

Prepare Gelatin

In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.

Whip Cream

In a large bowl, whip heavy cream with granulated sugar and vanilla extract until soft peaks form.

Combine Mixtures

Gently fold the bloomed gelatin into the whipped cream mixture. Refrigerate until set.

Chantilly Cream

Make Chantilly Cream

In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.

Assembly

Layer the Cake

Once the cakes are cooled, place one layer on a serving plate. Spread a layer of vanilla parfait on top, followed by a layer of preserved cherries, and then place the second cake layer on top.

Decorate and Serve

Spread the Chantilly cream over the top and sides of the cake. Shave the dark chocolate and sprinkle over the top. Slice and serve!