1. Preheat oven to 350°F and line a baking pan with parchment paper.

2. Whisk flour, cocoa powder, baking powder, baking soda, granulated sugar, and brown sugar in a bowl.

3. Add eggs, buttermilk, oil, and vanilla; mix until smooth, then stir in hot coffee.

4. Bake for 25–30 minutes until a toothpick comes out clean; cool and cut into cubes.

5. In a saucepan, combine cherries, sugar, and lemon juice; simmer until juices release.

6. Mix cornstarch with water and stir into cherries; cook until thickened, then add liqueur and cool.

7. Chill bowl and beaters, whip heavy cream to soft peaks, add powdered sugar and vanilla, beat to stiff peaks.

8. Layer cake cubes, cherry compote, and whipped cream in a trifle bowl; repeat layers ending with cream.

9. Garnish with chocolate shavings and fresh cherries; cover and refrigerate for at least 2 hours.

10. Serve slightly chilled for best texture and flavor.