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Preheat the oven to 350°F.
Add all ingredients EXCEPT the boiling water to a mixing bowl and mix well.
Add the boiling water, mix until everything’s well combined, and pour the batter into a lined 8x8” baking pan.
Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Transfer the cake to a cooling rack to cool completely.
Add all ingredients for the cherry filling to a small saucepan, stir well, and bring it to a boil, then simmer for 3-5 minutes, or until thickened.
Remove the saucepan from the heat to cool.
In a mixing bowl, add all ingredients for the whipped cream, and beat them using a hand-held or standing mixer until stiff peaks form.
Transfer about ⅓ of the cream to a piping bag.
Slice the cake in half.
Place 1 layer of the cake on a plate and spread ⅔ of the cream evenly on top.
Pour half of the cherry filling over and smooth it with the back of a spoon.
Place the other cake layer on top.
Smooth the excess cream on all four sides and sprinkle chocolate shavings on them.
Pipe the remaining cream on the cake, pour the other half of the cherry filling on top, and smooth it using the back of a spoon.