Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, making sure the bottoms and sides are fully covered.

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

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well blended.

Slowly pour in the hot coffee (or hot water) while mixing on low speed. The batter will be thin, which helps the cake stay moist.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans for 10 minutes. Then transfer them to wire racks to cool completely before assembling.

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, and continue to beat until light and fluffy. Chill briefly if the filling is too soft to spread.

In a large mixing bowl, beat the softened butter until creamy. Add the cocoa powder, powdered sugar, vanilla extract, and salt. Add the heavy cream gradually until a smooth, spreadable consistency is achieved. Beat on high speed for 2 to 3 minutes to create a fluffy texture.

Place one cooled cake layer on a serving plate. Spread an even layer of the cream cheese filling over the top. Spoon the cherry pie filling on top of the cream cheese layer, guiding it close to the edges without letting it spill over.

Carefully place the second cake layer over the cherry filling, pressing gently to secure. Use an offset spatula to frost the top and sides of the cake with the prepared chocolate frosting, smoothing it as desired.