Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, then mix until smooth. Slowly pour in the hot coffee while mixing. The batter will be thin.

Divide the batter evenly between the prepared cake pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the frosting. Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for 3 minutes before stirring until smooth. Allow the ganache to cool until thick but still spreadable.

In a separate bowl, beat the softened butter until light and fluffy. Add the powdered sugar, cocoa powder, vanilla, and salt, then gradually beat in the cooled ganache until the frosting is smooth and fluffy.

To make the cherry filling, combine the cherries, sugar, lemon juice, and vanilla in a saucepan over medium heat. Cook for about 5 minutes until the cherries begin to soften. Mix the cornstarch with the water, stir it into the cherries, and cook for another 2–3 minutes until the filling thickens. Remove from the heat and let it cool completely.

For the syrup, gently heat the cherry juice with the sugar until dissolved. Let it cool.

Prepare the ganache by heating the heavy cream until hot but not boiling. Pour it over the chopped chocolate, let it stand for 2 minutes, then stir until glossy. Allow it to cool slightly so it thickens enough to drip slowly.

To assemble the cake, place the first cake layer on a cake board or serving plate and brush it lightly with the cherry syrup. Spread a generous layer of chocolate frosting over the cake, then spoon an even layer of cherry filling on top. Repeat with the second cake layer.

Place the final cake layer on top, brush with syrup, and apply a thin crumb coat of frosting. Refrigerate for 30 minutes.

Cover the entire cake with the remaining chocolate frosting, smoothing the sides and top. Pour the chocolate ganache around the edges to create drips, then spread the remaining ganache over the top.

Finish by decorating with chocolate curls, chocolate shavings, and fresh cherries.

Refrigerate the cake for at least 1 hour before slicing. For the best flavor and texture, remove it from the refrigerator 20–30 minutes before serving.