Prepare the Cake Layers:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Cherry Filling:

In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes.

In a small bowl, mix the cornstarch and water until smooth and stir into the cherry mixture.

Cook until the mixture thickens, about 2-3 minutes. Let it cool completely.

Prepare the Cream Layer:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

Place one cake layer on a serving plate. Spread half of the cherry filling over the cake.

Add a layer of whipped cream over the cherry filling.

Place the second cake layer on top. Repeat with the remaining cherry filling and cream layer.

Decorate with whipped cream dollops, maraschino cherries, and a dusting of cocoa powder.