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

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.

Stir in boiling water. The batter will be thin, which is normal.

Pour the batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.

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

In a small saucepan, mix cherry pie filling and cornstarch. Cook over medium heat while stirring until it thickens slightly.

In a large bowl, beat together softened butter, powdered sugar, cocoa powder, milk, and vanilla extract on medium speed until creamy.

Place one cooled cake layer on a serving platter. Spread cherry filling over the top, then place the second layer on top.

Frost the top and sides of the cake with the chocolate frosting, and garnish with fresh cherries.