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. Stir until everything is mixed well.

Prepare three 8-inch cake pans by greasing and flouring them. Divide the batter evenly among the three pans.

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

Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then, turn them out onto a cooling rack to cool completely.

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

Drain, pat dry, and let cool.

To make the frosting, beat the butter until smooth in a large bowl.

Add in the almond extract and amaretto syrup, and mix until blended.

Mix in the cocoa powder, then add the powdered sugar one cup at a time until you get your desired consistency. Add milk as needed to reach the right texture.

To assemble the cake, place one layer on a turntable. Spread about 1 cup of frosting over the top, then layer with half of your sliced cherries. Repeat with the second layer.

Place the final layer on top and frost the outside of the cake. Decorate as desired.