Directions

1. Preheat oven to 350. Line bottoms of 2 9 inch round baking pans with greased paper.
2. In a large mixing bowl, beat together milk, eggs, oil, and vanilla extract until well blended. In another smaller bowl, mix dry ingredients: cocoa, baking powder, baking soda, and salt. Gradually beat into the milk mixture.
3. Transfer into the greased pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the pans for at least 10 minutes before transferring to wire racks, then remove paper. Cool completely.
4. To make the filling, drain cherries reserving ½ cup juice. In a small saucepan whisk sugar, cornstarch, and reserved cherry juice. Then add cherries. Cook over low heat for 10-12 minutes stirring constantly until thick and bubbly. Remove from heat, stir in brandy. Cool completely.
5. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate, cover in a layer of whipped cream. Spread ¾ cup of filling, but stop around 1 inch border of cake edge. Top with a layer of cake. Repeat filling and cake layering twice. Decorate top of cake with any remaining filling.
6. Refrigerate until serving.