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Preheat oven to 350 and grease three x 6 inch round cake tins or two x 8 inch round cake tins with oil and line it with baking paper.
In a bowl combine room temperature milk, vinegar & yogurt. Let it sit for 5 min and then add both sugars , oil & vanilla extract. Mix until sugar is almost dissolved.
Add all the dry ingredients into liquid ingredients and mix gently until smooth cake batter forms. Divide and Pour the cake batter equally into the prepared cake tins and bake at 350f for 25-30 minutes or until firm to touch. Let them cool completely over a wire rack before assembling the cake.
For the cherry filling, combine the cherries, juice/water, sugar, corn starch and lemon juice/kirsch. Cook until thickened.
For the whipped cream, whip the cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake by layering the chocolate sponge cakes with the cherry filling and vanilla whipped cream. Top with fresh cherries and chocolate shavings.