Preheat the oven to 350 degrees. Grease two 6-inch round cake pans and line the bottoms with parchment.

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

Add the eggs, melted butter, and buttermilk to the dry mixture. Stir until the batter is smooth and uniform.

Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool the layers completely on a wire rack.

While the cakes cool, combine the halved cherries with the cherry syrup in a small saucepan. Simmer over medium heat for 5 minutes until the mixture thickens slightly. Set aside to cool.

In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

Place one cooled cake layer on a plate. Spread half the cherry mixture over it. Add a layer of whipped cream. Top with the second cake layer and repeat with the remaining cherries and cream. Finish with dark chocolate shavings on top.