Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the eggs, buttermilk, coffee, oil, and vanilla. Beat until smooth.

Divide the batter evenly among the pans.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

For the cherry filling, combine 1/2 cup of the reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from heat and stir in the cherries and kirsch. Let it cool completely.

For the whipped cream, beat the heavy cream, powdered sugar, vanilla, and kirsch until stiff peaks form. Keep refrigerated.

To assemble, place one cake layer on a serving plate. Spread with 1/3 of the whipped cream, then top with half the cherry filling.

Add the second layer and repeat the process.

Frost the top and sides with the remaining whipped cream, creating swirls or texture.

Press chocolate shavings onto the sides and sprinkle them on top. Garnish with fresh cherries if desired.

Refrigerate for at least 2 hours before serving.