Preheat your oven to 350°F (175°C). Prepare the cake pans by lining them with parchment paper and lightly greasing them.

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine buttermilk, instant coffee granules, and vanilla extract. Stir until the coffee dissolves.

Mix together vegetable oil and granulated sugar, then add eggs. Gradually alternate adding dry and wet ingredients until smooth.

Pour batter into prepared pans and bake for 28-35 minutes. Check doneness with a toothpick.

Cool the cakes in pans for 15-20 minutes, then invert onto wire racks to cool completely.

In a saucepan, mix sugar and cornstarch for cherry filling. Add tart cherries, heat until thickened, then stir in butter and almond extract.

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Slice each cake layer in half horizontally to make four layers. Layer with chocolate syrup, cherry filling, and whipped cream. Repeat.

Top the final layer with whipped cream and garnish with chocolate shavings and fresh cherries.