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

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined.

Gradually stir in the boiling water until the batter is smooth.

Pour the batter evenly into the prepared cake pans.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

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

Once cooled, slice each cake in half horizontally to create four layers.

On a serving plate, place one layer of cake. Spread a layer of whipped cream and top with some morello cherries.

Repeat with the second and third layers, finishing with the fourth layer on top.

Cover the entire cake with the remaining whipped cream and garnish with chocolate shavings.

Refrigerate for at least 1 hour before serving to allow flavors to meld.