Adapted from Sunday Baker
Prep your 9"x13" baking pan with butter and parchment paper and preheat the oven to 175°C.
In a large bowl with a hand mixer (or the large bowl of a stand mixer) cream together the butter and sugar.
Add to the creamed mixture the vanilla, half of the cream, and then the eggs, one at a time mixing between each egg.
Slowly add in the flour, baking power, salt and mix until completely combined being careful not to over mix.
Divide the batter into two equal portions, one portion spread in the prepared pan and one left in the bowl.
To the mixture in the bowl, add the remaining cream and the cocoa power and mix slowly until completely combined.
Carefully spread the chocolate batter on top of the first layer, making sure it is even on top.
Place the cherries evenly around the chocolate layers, pressing the down into the batter.
Bake the cake for 35-45 minutes and then leave to cool completely while you make the frosting and ganache.
Make buttercream: Cream together butter and confectioners sugar along with a touch of vanilla and salt. Use milk to thin if needed.
Make Ganache: in a microwaveable bowl place chopped chocolate with the butter stirring mixture every 30 seconds until completely melted
Assemble the cake: Remove cake from tin with the parchment, frost with a thick coat of buttercream and then top with a thin layer of ganache, make a wavy pattern in the ganache before it sets (or if you're me, put sprinkles on top because everyone likes sprinkles!)