Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.

Incorporate the wet ingredients—buttermilk, vegetable oil, eggs, and vanilla extract—stirring until the mixture becomes smooth.

Finally, pour in the hot water to achieve a glossy, thin batter.

Divide the luscious cake batter evenly among the three prepared pans. Place them in the preheated oven and bake for 25-30 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean, and the cake should bounce back when lightly pressed.

Once done, allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.

While the cake layers are cooling, prepare the ganache. In a saucepan over medium heat, warm the heavy cream until it simmers but does not boil.

Remove the saucepan from heat, add chopped dark chocolate to the cream, and let it sit for 2 minutes.

Stir the mixture until it’s smooth and glossy; allow it to cool slightly, making it easier to spread over the cake.

Start assembling your Decadent Chocolate Cherry Cake by placing one cooled layer on a serving plate.

Spread a generous layer of cherry pie filling over the top, followed by a drizzle of the luscious ganache.

Repeat this process with the remaining layers, stacking them carefully.

Once assembled, use the ganache to frost the top and sides, creating a silky finish.

To give your cake a charming touch, decorate the top with maraschino cherries and any leftover cherry filling for a pop of color.

Once garnished, slice the cake into portions and serve.

This Decadent Chocolate Cherry Cake is sure to impress with its rich flavors and stunning presentation, perfect for any occasion.