Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, whisk together all-purpose flour, quality cocoa powder, granulated sugar, baking powder, baking soda, and salt.

In another bowl, mix room temperature eggs, buttermilk, vegetable oil, and brewed coffee.

Combine the wet and dry ingredients, mixing until just combined, then pour into prepared pans.

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

While the cake layers are baking, prepare your mascarpone filling by combining mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl.

Whip the mixture on low speed until smooth and creamy, about 2-3 minutes. Set aside in the refrigerator.

Wash and pit your fresh cherries, or thaw frozen cherries completely. Toss with vanilla extract and let sit for 10-15 minutes.

Once your cake layers have completely cooled, assemble your cake by placing one layer on a serving platter, spreading half of the mascarpone filling, and layering half of the cherries.

Add the second cake layer on top and repeat with remaining mascarpone filling and cherries.

Prepare a smooth chocolate ganache and pour it over the assembled cake, or dust the top with cocoa powder.

Let set before slicing and serving your delicious cake.