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Preheat your oven to 175°C and grease three 9-inch cake pans. Line them with parchment paper for easy removal later.
Whisk all dry ingredients together in a large bowl. In another bowl, combine eggs, buttermilk, oil, and vanilla. Then, mix wet and dry ingredients until just combined. Slowly stir in hot coffee until smooth.
Divide batter evenly among prepared pans and bake for 28-32 minutes. Test doneness with a toothpick inserted in center. Cool completely before removing from pans.
Combine reserved cherry syrup with sugar and kirsch. Stir until sugar dissolves completely.
Mix cornstarch with cherry syrup until smooth. Heat in a small saucepan with sugar until thick and glossy. Fold in drained cherries and cool completely.
Beat very cold heavy cream with powdered sugar and vanilla to stiff peaks.
Place first layer on serving plate and brush generously with cherry soak. Spread thick layer of whipped cream, then add cherry filling. Repeat with second layer, then top with third layer.
Frost entire cake with remaining whipped cream, creating smooth surfaces. Press chocolate shavings all around the sides. Pipe rosettes around the top edge and crown each with a fresh cherry.