Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment. Pro tip: a quick spray of nonstick spray helps the edges pop out easy later.

Mix dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Whisk until evenly combined. No lumps, please—we’re going for smooth confidence here.

Whisk wet ingredients: in another bowl, combine sugar, melted butter, eggs, sour cream, and vanilla. Beat until the mixture looks glossy and dreamy.

Combine: pour the wet into the dry and mix until just blended. Fold in half the cherries gently, so you don’t turn this into cherry puree.

Divide the batter between pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake; we want a tender crumb, not a brick.

Cool: let cakes cool in pans 10 minutes, then invert onto a rack and cool completely. This is a great time to sample a tiny crumb—strictly for quality control, obviously.

Assemble: spread cherry preserves on the bottom layer, top with the second layer, then spread whipped cream around the sides and on top. Scatter remaining cherries over the top and brush a little extra glaze or melted preserves for shine if you like.

Finish with chocolate curls or shavings for that fancy-yet-friendly finish. Slice and serve with a smile.