Preheat your oven to 300°F (150°C).

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Add the eggs, buttermilk, oil, vanilla, and boiling water to the dry ingredients, stirring gently until everything is nicely blended.

Prepare three 8-inch cake pans by greasing and lightly flouring them.

Divide the cake batter evenly among the three prepared pans.

Bake in the preheated oven for about 30 minutes, or until the center is set and a toothpick comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for about 5 minutes. Then, transfer them to wire racks to cool completely.

In a saucepan, combine the sliced cherries, water, sugar, and amaretto syrup. Bring this mixture to a boil and let it simmer for about 5 minutes to soften the cherries.

Afterward, drain and pat the cherries dry.

Beat the butter in a large bowl until smooth. Add the almond extract and amaretto syrup, mixing until blended.

Gradually add the cocoa powder, then sift in the powdered sugar one cup at a time until you reach your preferred consistency. Mix in milk as needed to achieve the right texture.

To assemble the cake, place one layer on a cake stand. Spread about 1 cup of frosting over the top and layer half of the cherries on top.

Add the second cake layer and repeat the frosting and cherry layering. Finish with the last cake layer on top.

Frost the sides and top of the cake with the remaining frosting and decorate as desired, perhaps with some shaved chocolate.