Prepare the Oven and Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix the Dry Ingredients:
In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Mix the Wet Ingredients:
In another large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the buttermilk and vegetable oil until smooth.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly add the hot water to the batter and stir until smooth. The batter will be thin.

Add Chopped Cherries:
Gently fold the chopped cherries into the batter.

Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Chocolate Frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Stir in the vanilla extract, salt, and melted chocolate. Add the heavy cream a little at a time until the frosting reaches your desired consistency.

Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with the remaining chocolate frosting.

Garnish and Serve:
Decorate the top of the cake with whole cherries, chopped cherries, and chocolate shavings for an extra touch. Slice and serve!