Preheat oven to 350 degrees and spray cake pans with Pam baking spray.

Using a standing mixer, beat all cake ingredients together until combined and well mixed.

Fold in the chopped cherries and chocolate chips.

Divide the batter evenly between the three cake pans.

Bake in the oven for 25-30 minutes or until toothpick comes out clean in the center.

Allow to cool completely on the counter.

Using a standing mixer, beat together all cherry frosting ingredients for 5-7 minutes or until frosting is smooth and combined with stiff peaks.

Scoop into a bowl and set aside.

Clean out the mixer bowl.

Using the vanilla frosting ingredients, beat together in the standing mixer for 5-7 minutes or until frosting is smooth and combined with stiff peaks.

Scoop 1 ½ C of the white frosting into the piping bag and set aside.

Using the cake leveler, cut the domes off the cake rounds to make them leveled.

Place one cake round onto the cake board.

Scoop 1 ½ C of the cherry frosting onto the top of the cake and smooth evenly with the angled spatula.

Place another cake round on top of the first one.

Scoop another 1 ½ C of the cherry frosting onto the second cake round and smooth evenly.

Place the third cake round on top of the second one.

Scoop remaining white frosting onto the top of the cake and frost entire cake.

Sprinkle the mini chocolate chips around the bottom of the cake.

Pipe dollops of frosting along the top of the cake.

Sprinkle the chocolate shavings onto the dollops.

Top the dollops with cherries.

Cut into slices and enjoy!