Preheat oven to 350°F (175°C).

Chill a mixing bowl and heavy whipping cream in the refrigerator.

Combine flour, sugar, cocoa powder, baking soda, and salt in a bowl.

Whisk dry ingredients together.

In a separate bowl, mix eggs, milk, vegetable oil, and vanilla extract.

Pour wet ingredients into dry ingredients and mix until combined.

Add 1/2 cup of cherry juice to the batter.

Grease and flour two cake pans.

Divide batter evenly between the pans.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let cakes cool completely.

In a saucepan, combine cherries, sugar, and vanilla extract.

Simmer for 5-7 minutes, until slightly thickened. Add cornstarch slurry if desired.

Let cherry sauce cool.

Whip chilled heavy cream with powdered sugar until stiff peaks form.

Level the top of each cake layer.

Crumble the cut cake tops.

Place one cake layer on a serving plate.

Spread with frosting and some cherry sauce.

Top with the second cake layer.

Frost the top and sides of the cake.

Coat the sides with crumbled cake.

Decorate the top and bottom edges with frosting using a piping bag.

Arrange remaining cherries on top of the cake.

Refrigerate for a few minutes before serving.