Preheat oven to 350°. Grease and line two 9-inch cake pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa clumps.

In another bowl, beat the eggs, then add buttermilk, oil, and that magical almond extract.

Mix until they’re all friendly with each other.

Pour the wet ingredients into the dry ingredients and mix just until combined. Don’t overmix.

Stir in the hot coffee, then gently fold in most of the cherries, saving some pretty ones for decoration.

Pour the batter into your prepared pans and bake for 30-35 minutes, or until a toothpick comes out with just a few crumbs.

Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely.

To make the frosting, beat the softened butter until fluffy. Gradually add powdered sugar and cocoa powder, then mix in the almond extract, heavy cream, and salt. Beat until you get clouds of chocolatey goodness.

To assemble, place one cake layer on your serving plate, spread a generous layer of frosting, add the second layer, then frost the top and sides. Decorate with reserved cherries. Enjoy!