In a mixing bowl, combine all the ingredients for the chocolate cake.

Using an electric mixer, beat the mixture for about 2 minutes until well combined.

Pour the batter into two greased and floured 9-inch cake pans (you can also dust them with cocoa).

Bake at 350 degrees Fahrenheit for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely on a wire rack.

Melt the 3 cups of dark chocolate chips in a double boiler.

Stir constantly over a gentle simmer until the chocolate is melted and smooth.

Transfer the melted chocolate to a large mixing bowl.

In a separate bowl, whip the 2 cups of whipping cream to firm peaks.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until fully incorporated.

If the frosting is too soft to work with, chill it in the fridge for at least 30 minutes, giving it a quick fold every 10 minutes for even cooling.

Whip together the whipping cream, icing sugar, and vanilla extract until you achieve firm peaks.

Use a sharp serrated bread knife to split the two layers of cake into four.

Place the first layer of cake onto a cake plate and cover it with a bit of vanilla whipped cream, followed by the next layer of cake.

Spread a thin layer of the whipped chocolate ganache on this layer.

Add a layer of pitted cherries on top, followed by more whipped ganache to completely cover the cherries.

Add the next layer of cake, more of the vanilla whipped cream, and the final layer of cake.

Frost the entire outside of the cake with the remaining whipped ganache frosting.

Place another layer of pitted cherries on top of the cake.

Garnish with borders of vanilla whipped cream and chopped chocolate on the sides.