For the chocolate cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the boiling water and mix until the batter is smooth.
Divide the batter evenly between the two prepared pans.
Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely in the pans before removing them.

For the cherry compote:

In a medium saucepan, combine the cherries, sugar, cornstarch, and water.
Cook the mixture over medium heat, stirring occasionally, until the cherries have broken down and the mixture has thickened (about 10-15 minutes).
Remove the saucepan from the heat and let the compote cool to room temperature.

For the whipped cream:

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
For assembly:

Place one of the cooled chocolate cakes on a cake stand or serving plate.

Spread a layer of whipped cream on top of the cake, followed by a layer of cherry compote.

Place the second chocolate cake on top of the cherry compote and repeat the layers of whipped cream and cherry compote.

Finish the cake with a final layer of whipped cream and sprinkle with chocolate shavings.

Chill the cake in the refrigerator for at least 1 hour before serving.