Preheat the oven to 350°F (175°C) and prepare two 8-inch round baking pans by lining with parchment paper and lightly greasing the sides.

In a large bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt until well blended.

In a measuring cup, mix buttermilk, instant coffee granules, and vanilla extract. Stir and let sit.

In another bowl, mix vegetable oil and granulated sugar until light and fluffy, then add the eggs one at a time.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk mixture, until a smooth batter forms.

Pour the batter evenly into the prepared pans and bake for 28-35 minutes. Check with a toothpick for doneness.

Remove cakes from the oven and let them cool in the pans for 15-20 minutes, then invert onto racks to cool completely.

For the cherry filling, mix sugar and cornstarch in a pot over medium-low heat, add cherries, and cook until thickened. Stir in butter and almond extract.

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

To assemble, slice each cake layer in half, drizzle chocolate syrup, and spread cherry filling between layers.

Frost the cake with whipped cream and garnish with chocolate shavings and fresh cherries.