Preheat the oven to 350°F conventional (no fan), spray a rectangular cake pan with nonstick cooking spray, and place a piece of cut parchment paper in the bottom.

In a medium bowl, whisk together the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.

In a large mixing bowl, whisk the eggs, vanilla, and sugar until smooth. Gradually whisk in the vegetable oil to emulsify the batter.

Whisk the coffee into the egg mixture. Then fold in the dry ingredients with a silicone spatula until no dry lumps remain.

Add the cherry pie filling and fold to combine.

Pour into your prepared pan, smooth the top with an offset spatula, and bake in the preheated oven.

Bake until a cake tester comes out with a few clinging crumbs and the center provides a little resistance when pressed lightly with your finger. The bake time will greatly depend on the pans that you choose. A rectangular baking dish will take between 40-45 minutes. Mine took 44 minutes. This cake batter will bake faster in 3 cake pans. It bakes 32 minutes when divided between 3, but for 2 pans it bakes between 35-40 minutes.

If using round cake pans, allow the cake to cool for 5 minutes in the pan and then flip it out onto a wire rack, remove the paper from the bottom of the cake. Allow to cool completely before flipping back over. Don’t stress if a little bit sticks to the rack.

If you are baking a rectangular one-layer cake, just let it cool on a wire rack in the cake pan. Cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and cream cheese together until homogeneous.

I sift the cocoa powder and powdered sugar right into the bowl, then mix on low speed until combined. Add salt and vanilla extract, more to taste if desired.

Switch to the whisk attachment and beat until lightened and fluffier. If you would like an even lighter topping, add ¼-½ cup heavy whipping cream and beat the mixture until it reaches stiff peaks.

Scoop the frosting on the top of the cooled cake and spread it out with a large offset spatula. I made swirls using the tip of my offset spatula. Top with chocolate shavings or more cherries if desired.